Easter Vegetable

pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

Easter is the quintessential Roman season. Vegetables are typical served at room temperature. Artichokes, broccoli rabe, dandelion greens... Maybe think along those lines as they can all be cooked in advance.

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hardlikearmour is a trusted home cook.

added about 1 year ago

This is good at room temperature. The key to making it especially delicious is getting the cauliflower nicely caramelized: http://www.food52.com/recipes...
This is also good. Make sure to roast similarly sized beets so they get done about the same time: http://www.food52.com/recipes...

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la domestique added about 1 year ago

I agree with Pierino, you could steam artichokes, broccoli rabe, leeks, spring onions, or asparagus and serve them room temperature with a fresh herb vinaigrette on the side. I really like a pea salad with lima beans, edamame, sliced scallions, chive, and a lemony vinaigrette that can be served at room temp.

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ChefOno added about 1 year ago

To me, spring means asparagus and one excellent way to serve it is raw, shaved, in a salad. Although pierino's suggestion of artichokes (baby, dressed in a vinaigrette) is making me hungry…

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pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

I'm down with asparagus as well---and they are in season. But when it comes to artichokes I don't steam them, I braise them. I trim all of the hard stringy stuff off including the tough leaves, scoop out the choke and stuff it with bread crumbs and mint. This way you can eat the whole thing. But I have to add that this is a lot of work if you are required to cook a big batch of them for a group. Baby artichokes are indeed easier to work with.

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I would either do steamed asparagus or roasted cauliflower. The beauty of the cauliflower is that it can be done in advance, and does not need to be reheated.

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BavarianCook added about 1 year ago

To me nothing says easter like carrots. I use a mandoline to thinly slice carrots, then sauté them in equal amounts of butter and olive oil, add some salt and a good pinch of brown sugar, and voila. Cook the carrots just to a tiny stage past the super crunchy part and then take them with you. They will be great lukewarm still. Oh, and sprinkle a little chopped, fresh parsley over the top.

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