vegetables preserves
Braised Celeriac and Potatoes
Layers of celeriac and potato, seasoned and gently stewed in a covered pot until tender — a simple meatless side traditionally served alongside beef.
Total time: 55 min
Servings: 4-6
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Vegetables & Sides
55 recipes in this category
Vegetable dishes and side plates — traditional preparations that let seasonal produce shine.
vegetables preserves
Stuffed Green Tomatoes with Pork and Rice
Green tomatoes stuffed with a pork and rice filling, baked under lard and a light roux, finished with a baked egg-and-sour-cream custard on top.
Total time: 110 min
Servings: 4-6
vegetables preserves
Baked Potato and Egg Gratin with Sour Cream
Layers of sliced boiled potato and hard-boiled egg, baked with sour cream until golden — a simple, hearty Central European side dish.
Total time: 105 min
Servings: 6-8
vegetables preserves
Cold Braised Zucchini with Tomato and Garlic
Cubed zucchini braised under a layer of sliced tomato, garlic, and parsley in olive oil, cooked low and slow, then served cold.
Total time: 43 min
Servings: 4
vegetables preserves
Creamy Bacon, Mushroom and Vegetable Sauce
Bacon, onion, carrot, and mushrooms are browned, then simmered in a butter-and-flour milk sauce and puréed until smooth and creamy.
Total time: 55 min
Servings: 6
vegetables preserves
Steamed Pea and Rice Pudding with Mushrooms
A savory steamed pudding of peas, rice, and mushrooms bound with eggs — a light, elegant side dish traditionally served warm alongside roasted meat.
Total time: 115 min
Servings: 5-6
vegetables preserves
Stuffed Artichokes Braised in Olive Oil
Whole artichokes are stuffed with a savory breadcrumb, onion, and parsley filling, then slowly braised in olive oil and water until fork-tender.
Total time: 90 min
Servings: 6
vegetables preserves
French Potato Gratin
Thin layers of boiled potato, ham, hard-boiled egg, and grated cheese baked under a béchamel sauce until golden and set.
Total time: 105 min
Servings: 6
vegetables preserves
Baked Stuffed Squash with Veal and Egg Filling
A whole young squash parboiled, then stuffed with ground veal, hard-boiled and raw egg, milk-soaked bread, and sour cream, baked until the filling sets.
Total time: 130 min
Servings: 4-6