How to Spice Up Vegetables

Fresh vegetables offer options for creative cooks.

Many folks have an ambivalent attitude toward vegetables even though their nutritional importance is universally acknowledged and the selection of available options is greater than ever. For a lot of consumers, vegetables are an afterthought -- something at the side of the plate that may or may not be eaten. But for those who want to increase the appeal of vegetables in their household, there are many ways to enhance flavors with herbs and spices.

Things You'll Need

• Beets, carrots or rutabagas
• Cumin
• Coriander
• Cabbage, kohlrabi or kale
• Caraway seed
• Fennel seed
• Anise seed
• Dill
• Onions
• Garlic
• Fresh garden peas
• Fresh mint
• Fresh dill
• Fennel fronds
• Green beans
• Herb butter
• Lemon juice
• Balsamic or white wine vinegar
• Okra
• Garam masala
• Cauliflower
• Pureed tomatoes
• Indian or North African spice mix

Instructions

1. Complement sweet, earthy vegetables like beets, carrots and rutabagas with earthy spices such as cumin and coriander.

2. Enhance cabbage, kohlrabi and kale with caraway, fennel or anise seeds. Dill, onions and garlic are also very compatible.

3. Toss fresh garden peas with shreds of fresh mint, or feathery fronds of dill or fennel.

4. Season fresh green beans and other mild-flavored vegetables with herb butter and a few drops of lemon juice, or mild balsamic or white wine vinegar. Dill, marjoram and thyme are good herb choices.

5. Pan fry okra in butter with a sprinkling of garam masala, the Indian spice mixture, until crisp. Serve with rice dishes.

6. Simmer cauliflower in pureed tomatoes with onions and either Indian or North African spices. Remove the cauliflower when tender and reduce the sauce to a thick paste, then return the cauliflower to the pan and stir until well coated. Serve hot.

Tips & Warnings

• Seasoning is not the only way to increase the appeal of vegetables. Try wrapping them in pastry, drizzling them with cheese sauce or covering them with buttered bread crumbs and browning the crumbs.

References

• "On Food and Cooking: The Science and Lore of the Kitchen"; Harold S. McGee; 2004
• "Professional Cooking"; Wayne Gisslen; 2003
• "The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs"; Andrew Dornenburg et al.; 2008
• "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking"; Yamuna Devi; 1999
• Reader's Digest Canada: Our Vegetable Seasoning Guide
• Fine Cooking; Spice Up Your Vegetable Stir-Fries, Indian Style; Suvir Saran; January 2007