Vegetable Recipes

Please select from one of the following recipes:

Candied Yams

Creole Cabbage

Deep Fried Carrot Fritters

Maque Choux Corn

 

 

Sauteed Red Cabbage

Sweet Potato Pone


Candied Yams

 

Ingredients

8 Medium Yams
1 red apple, sliced and cored
1 green apple-s&c
1 cup seedless grapes
1/2 c. Brown sugar
1/2 c. Cane Syrup
1/2 tsp cinnamon
1/2 tsp Nutmeg
1 lemon zested then juiced
Shot of brandy
2 tbsp corn starch
1/2 c chopped pecans

 

Peel, slice and boil yams for about 1/2 hour. Drain and reserve 3 cups liquid. Bring liquid to a boil, add sugar, cane syrup, spices, brandy and lemon. cook about 5 minutes. Add fruits and simmer another 10 minutes. Add corn starch dissolved in a little water, cook for 10 minutes. Test and add sugar if desired. Place yams on the bottom of a roasting pan, poor syrup over and bake until bubbly hot. Add marshmallows if desired about 5 minutes before removing from oven.  

 

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Creole Cabbage

 

Ingredients

1 head cabbage
2 tsp salt
2 tsp butter
1 onion diced
3 c. tomatoes, diced
6 pods okra, cross cut
1 bell pepper, diced
1 tasso or ham
2 cloves garlic
1 bay leaf
Cayenne to taste

 

Cook cabbage in boiling water covered with 1 tsp salt-10 minutes, drain.  Saute' onions, tomatoes, okra, peppers, and meat. Add garlic, bay, salt and cayenne to taste, simmer 15 minutes. Remove bay leaf, pour over cabbage and toss lightly. 

 

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Deep Fried Carrot Fritters

 

Ingredients

10 carrots cleaned
2 eggs
3 tbsp flour
2 tbsp chopped pecans
1 tbsp sugar
1 tbsp baking powder
Salt and cracked black pepper to taste
1 c flour
Oil for deep frying

 

Boil carrots in a pot of lightly salted water until tender. Place in food processor and puree. Add eggs, 3 tbsp flour, nuts, sugar and baking powder. Using the pulse button, blend about 5 seconds. Season with salt and pepper. Adjust sweetness with sugar to taste. Roll mixture into three inch oblong fritters, dust in flour and fry in oil until they float. Drain on towel.  Note: for breakfast, saute in butter instead of deep frying and top with cane sugar.  

 

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Maque Choux Corn

 

Ingredients

2 # whole corn
1/2 stick butter
1 tbsp flour
1/2 c. onion-diced
1/4 c. celery-diced
1/4 c. bell pepper-diced
1/2 c. fresh tomatoes-diced
1/4 c. diced parsley
1/4 c. diced onion tops
1 tbsp oregano
1 tbsp basil
1 tbsp minced garlic
Salt, black red and white pepper to taste

Saute butter and flour together to form a blonde roux. Add onions, celery, and bell pepper. Saute until the onions clear. Stir in tomatoes and corn, garlic, oregano, basil and simmer about 10 minutes. Adjust the salt and peppers to taste, add onion tops and parsley, serve. (Note-this dish lends itself well to the addition of any meats or fish. Add meat after the onions have cleared, add fish later depending on the size and texture of the fish. Try it with crawfish and tasso for a great combination.)  Serves up to 8 people.  

 

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Sauteed Red Cabbage

 

Ingredients

3 # red Cabbage- coarsely shredded
7 tbsp lemon juice
7 tbsp butter
2 tart apples, peeled, cored and diced
3 tbsp brown sugar
1 tbsp cider vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cloves

Pour the 5 tbsp. lemon juice into a large pot of boiling water. The juice is important as it seals the color in he cabbage. Cook the cabbage slightly, about 5 minutes. Drain thoroughly. Melt butter in a skillet over medium heat. Add apple and slightly soften. Add remaining lemon juice, sugar, vinegar, salt, pepper, and cloves. Add cooked cabbage and reheat stirring frequently for about 5 minutes. Serve immediately.  

 

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Sweet Potato Pone

 

Ingredients

2 c. grated sweet potato
1 c. sugar
1/2 tsp. salt
1/4 c. butter
1/2 c. milk
1 egg
Curry powder
(options include nuts, dry sherry, or marshmallows)

Blend all ingredients together and bake in a greased shallow baking pan for 1 hour @ 350 degrees.  

 

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