Lolly Dolly's Veg Page

Lolly Dolly's Vegetable Page

Recipes

ASPARAGUS IN ITS OWN JUICES
AU GRATIN TURNIPS AND POTATOES
AUNT MAY'S PICKLED GREEN TOMATOES
BABY CARROTS GLAZED WITH BUTTER

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ASPARAGUS IN ITS OWN JUICES

2 servings

3/4	pound fresh asparagus, (medium to large)
2	tablespoons unsalted butter
1/2	teaspoon salt
	fresh ground black pepper

CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks
with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold
them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done
when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus.
Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter.

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AU GRATIN TURNIPS AND POTATOES

4 servings

4	cups turnips, & potatoes (any combination) peeled and thinly sliced
1	onion, peeled and finely sliced
2	tablespoons butter, melted
1/2	cup milk
1/8	teaspoon grated nutmeg
1/4	teaspoon ground white pepper
1/2	teaspoon salt
1/2	cup grated Swiss cheese

PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered, another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under broiler about 3 minutes to brown top before serving.

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AUNT MAY'S PICKLED GREEN TOMATOES

8 servings

15	pounds green tomatoes
1	cup pickling salt
1/2	tablespoon powdered alum
2	quarts boiling water
2	cups cider vinegar
5	cups sugar
2	each stick cinnamon
1	handful cloves

* Green tomatoes should be fresh picked and sliced.

Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between
the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the
boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless steel preserving kettle combine cider vinegar, sugar and the spices, tied in a
cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring
to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over
tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the
kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into
hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice
bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts.

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BABY CARROTS GLAZED WITH BUTTER

4 servings

2	pounds baby carrots, scraped
3	tablespoons butter
2	tablespoons mint, OR lemon balm OR lemon thyme, chopped
	salt
	fresh ground black pepper

PLACE THE CARROTS in a heavy saucepan and barely cover with water. Add the butter and cover. Bring to the boil, reduce the heat, and cook 15 minutes or until still firm but easy to pierce with a fork. Remove the cover and boil down until the liquid has evaporated and the carrots are coated with butter. Watch them carefully or they will burn. Add the chopped herbs and season with salt and pepper. Makes 4 to 6 servings
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