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Vegetables & Sides

66 recipes in this category

Vegetable dishes and side plates — traditional preparations that let seasonal produce shine.

A wide shallow ceramic bowl of bright green braised peas with halved artichoke hearts, glistening in a pale sauce, on a dark oak table.
vegetables preserves

Peas with Artichoke

Young peas slowly braised with garlic and parsley, finished with tender artichokes and a light white roux — a delicate early 20th century spring side dish.

Total time: 85 min
Servings: 4
A pale golden steamed sauerkraut pudding unmolded onto a ceramic plate, glistening with melted butter, on a dark oak table.
vegetables preserves

Steamed Sauerkraut with Eggs

A light sauerkraut pudding — sauerkraut folded into a buttery egg mixture and steamed in a mold for 30 minutes, finished with hot butter.

Total time: 70 min
Servings: 4–6
A deep ceramic bowl of dark green Swiss chard stew with potato cubes and tomato in a glistening olive oil broth, on a dark oak table with a slice of crusty bread.
vegetables preserves

Swiss Chard in the Coastal Way

A hearty chard stew with tomatoes, potato, garlic, and olive oil, slow-cooked to a rich, soupy finish.

Total time: 115 min
Servings: 6
A white ceramic serving dish filled with green beans, kohlrabi sticks, potato rounds, and green peas coated in a creamy pale béchamel sauce.
vegetables preserves

Various Vegetables in Béchamel Sauce

Four garden vegetables — green beans, kohlrabi, potatoes, and peas — boiled, sautéed in butter, and finished in a rich egg-yolk béchamel.

Total time: 70 min
Servings: 4-6
A rustic ceramic plate of pale golden vegetable dumplings glistening with toasted breadcrumb butter, dusted with grated hard cheese, on a dark oak table.
vegetables preserves

Vegetable Dumplings

Hearty Central European dumplings of seasonal vegetables and stale bread rolls, boiled and finished with toasted breadcrumb butter and grated cheese.

Total time: 75 min
Servings: 4-6
A rustic cast iron pan of golden-baked wax beans in a pale custard, fresh parsley scattered on top, on a dark oak table.
vegetables preserves

Wax Beans Baked with Eggs

Tender yellow wax beans braised with onion and sweet paprika, finished under a golden milk-and-egg custard — a comforting Central European oven dish.

Total time: 85 min
Servings: 4-6
Three firm tomatoes stuffed with creamy celeriac and mayonnaise filling, arranged on a dark ceramic plate on an oak table.
vegetables preserves

Tomatoes Stuffed with Celeriac and Mayonnaise

Firm tomatoes hollowed and filled with boiled celeriac bound in mayonnaise — a cool, elegant appetizer from the early 20th century table.

Total time: 60 min
Servings: 6
Creamy mushroom sauce with sour cream in a small white saucepan, garnished with fresh parsley, on a linen cloth
vegetables preserves

Mushroom Sauce with White Wine

A silky Central European mushroom sauce with white wine, zapraška roux, and sour cream — works equally well with fresh or dried mushrooms.

Total time: 40 min
Servings: 4
Small ceramic bowl of pale golden piquant sauce with visible capers and parsley, beside a plate of sliced cold roast beef on a linen cloth
vegetables preserves

Piquant Sauce for Pickles, Cold Meats and Boiled Fish

A sharp, emulsified cold sauce of mustard, white wine, capers, gherkin, and olive oil — a bold accompaniment to boiled fish, cold roasts, and aspic.

Total time: 15 min
Servings: 6–8
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