Vegetable Sides

Make your entrees even more tempting with these fabulous vegetable accompaniments. With the help of these inspirational recipes, you can transform your vegetables into delicious side dishes, from simple steamed suggestions to comforting oven-baked ideas. Beans, Greens, and Florets offers all sorts of suggestions, from Braised Red Cabbage with Chestnuts and Apples to French Beans with Garlic. Potatoes are always a favorite accompaniment. For a warming treat, try Creamy Potato Gratin. Or, for a spicy alternative to regular potatoes, why not choose Roasted Sweet Potatoes with Shallots, Garlic, and Chiles to accompany a roast meal? From carrots to asparagus, there are plenty of Roots and Stalks to make into delicious side dishes. Suggestions include Braised Celery-a traditional recipe from Provence-and Beet and Pearl Onion Brochettes. Tomatoes, Eggplant, and Squash are all perfect for serving on the side. Try the Italian-inspired Eggplant, Tomato, and Parmesan Gratin or the French classic,

Celia Brooks Brown was born in Colorado, USA but moved to England in 1989 to pursue a career directing plays in London. After coming to England, Celia discovered her passion for cooking and now runs a vegetarian cooking company popular with celebrities. She has published six cookbooks. Celia appears regularly on the British television shows Saturday Kitchen and Good Food Live. 

Maxine Clark is a leading food writer and a gifted cooking teacher whose work appears in magazines and newspapers such as "BBC Good Food", and "Food and Travel". Her other books for Ryland Peters & Small include "Al Forno", "Dolcissimo", "Italian Vegetables", "Flavors of Tuscany" and "Trattoria".


Jane Noraika is Head Chef at London's most celebrated vegetarian restaurant, Food for Thought, where she indulges her passion for cooking good food with fine meat-free ingredients. She also offers private catering for a host of social events. She has written two cookbooks for the restaurant, the latest entitled "New Food for Thought".