vegetables preserves
Baked Zucchini with Sour Cream and Breadcrumbs
Sweet-sour boiled zucchini baked with a golden butter, sour cream & breadcrumb topping. Simple, creamy, and satisfying.
Total time: 45 min
Servings: 6
🥬
Vegetables & Preserves
75 recipes in this category
Vegetable dishes, pickles, jams, and preserves — traditional ways to cook and preserve the harvest.
vegetables preserves
Boiled Potatoes with Horseradish Sauce
Skin-on boiled potatoes with a white horseradish roux sauce and vinegar — a simple, honest Central European classic.
Total time: 45 min
Servings: 4
vegetables preserves
Carrot Stew with Tomatoes
Tender carrot strips slow-braised in bone broth with a touch of sugar, finished with tomato purée and parsley — a rich, old-fashioned vegetable stew.
Total time: 65 min
Servings: 6
vegetables preserves
Lenten Spinach and Rice Casserole
A hearty meatless casserole of spinach, leeks, rice, and vegetables topped with golden onion rings and a paprika-flour roux — a Central European Lenten dish.
Total time: 70 min
Servings: 6
vegetables preserves
Stuffed Eggplant with Rice and Vegetables
Tender eggplants filled with olive-oil-braised rice, onion, tomato, and herbs — a hearty plant-based fasting dish from Central European tradition.
Total time: 85 min
Servings: 4
vegetables preserves
Green Bean Fluff
Traditional layered casserole with tender lamb, green beans, tomatoes, and a creamy lemon-sour cream topping.
Total time: 105 min
Servings: 6–8
vegetables preserves
Green Pepper Steaks
Classic vegetarian dish: roasted bell peppers transformed into crispy breaded patties with rich tomato sauce. Hearty, economical, and genuinely satisfying.
Total time: 65 min
Servings: 6-8
vegetables preserves
Kohlrabi Stuffed with Mushrooms
Classic Central European dish: young kohlrabi stuffed with sautéed mushrooms and rice, finished with creamy sour cream sauce.
Total time: 70 min
Servings: 4-6
vegetables preserves
Blackberry and Cornelian Cherry Marmalade
Rich preserve combining tart cornelian cherries with sweet blackberries, cooked to thick consistency with a traditional two-fruit method.
Total time: 105 min
Servings: 7–10 jars