Comments: Braised Carrots and Leeks with Courgettes

Comments

Finally! A Meg recipe that I can try. One question: what sort of wine are you using? Red or White I guess is the question mainly (I suppose I could tell from the photo, once we have one), but as a follow up, Sweet or Dry? Fruity, Oaky, something with strong Asphalt overtones?

Sorry, guess I've been feeling like I have to keep up th meat-eater's end too much here! I do have a few veggie dishes - try the Goat's cheese and Mole Enchiladas from Deborah Madison's book (http://www.toomanychefs.com/archives/001041.php), for example. They were fantastic and you are in the right corner of the world for ingredients!

The wine was white, dry, thin and Italian in fact. The expensive grocery store I shop at on my way home from work has expensive French wines and cheap Italian ones so I frequently go for the Italian. It was a Soave I think.

Hope you like it!

And here are some more of my favourites with no meat and no fish:

Roasted Butternut Squash with an Onion Sauce

Classic Cream of Tomato Soup

Zucchini Pie

Deborah Madison's Angel Hair Pasta and Cheese Soufflé

Vegetable Samosas

And I have to HIGHLY recommend Barrett's Lentil and Cabbage Salad - it's fabulous!!

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