Vegetarian

Paperback | March 1, 2012

byAlice Hart

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Parsnip, sage and mascarpone risotto. The grated parsnip gradually melts into the rice in the buttery but light risotto. A couple of fried sages leaves will elevated this into posh dinner territory. You could go one further with parsnip crisps: slice parsnips very thing with a vegetable peeler, coat in olive oil and roast at 315 degrees farenheit/Gas 2-3 for 25-30 minutes, turning halfway until crisp.

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From the Publisher

Parsnip, sage and mascarpone risotto. The grated parsnip gradually melts into the rice in the buttery but light risotto. A couple of fried sages leaves will elevated this into posh dinner territory. You could go one further with parsnip crisps: slice parsnips very thing with a vegetable peeler, coat in olive oil and roast at 315 degree...

From the Jacket

The delicious recipes in this book will appeal to both vegetarians and meat-eaters - in fact this is the kind of food that makes you forget there is no meat on your plate. The 141 recipes include everything from starters, snacks, breakfast, brunch, lunch, salads and soups to quick and easy recipes, fine dining dishes and gorgeous desse...

Alice Hart is an exciting, authoritative, new voice who loves to share her culinary knowledge. For her, food is about fun. She is a food stylist, food editor and the author of Alice’s Cook Book which has received rave reviews in the UK and Australia. Her food is inspired by her travels around the world and she always cooks with fresh, ...

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Format:PaperbackPublished:March 1, 2012Language:English

The following ISBNs are associated with this title:

ISBN - 10:1742669778

ISBN - 13:9781742669779

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