V is For Vegetables: A Must-Have Cookbook for Passionate Cooks
By: Sheri Wetherell
Published: October 8, 2015

Vegetables continue to be the “it” ingredient in both restaurants and home kitchens. Even dedicated meat eaters are pushing aside their carnivorous ways to explore the depth of flavor that vegetables offer. Gone are the days of colorless cauliflower and boring broccoli! Hello, vibrant veggies!
	In his highly anticipate new cookbook, V IS FOR VEGETABLES, Chef Michael Anthony (Gramercy Tavern and Untitled) shows us how to master plant-based cooking through a host of inspirational tips, recipes, and photographs. Covering more than sixty vegetables, you’ll learn to unlock the intense flavors and healthy benefits within - one beautiful vegetable at a time. This cookable and approachable book is sure to become a favorite among home cooks!
Below is a sneak-peak of two plant-based recipes from Chef Anthony’s book (on-sale October 27, 2015; Little, Brown and Company) - a Parsnip and Kale Gratin and a Winter Squash Stuffing - both of which are perfect for the holiday season or any night of the year.
 
 Parsnip and Kale Gratin
V IS FOR VEGETABLES: Inspired Recipes & Techniques for Home Cooks - From Artichokes to Zucchini
	Recipe courtesy Little, Brown and Company
	Copyright© 2015 by Michael Anthony and Dorothy Kalins Ink., LLC
	Photographs © Maura McEvoy
	Serves 6
 "I use a classic rich combination of cream, butter, and garlic to draw out the seductive qualities of soft parsnips and kale. Together, they make a decadent, delicious dish."
	2 tablespoons butter
	2 cloves garlic, minced
	1/4 cup minced shallots
	2 cups heavy cream
	Pinch grated nutmeg
	Salt and pepper
	1 ¼  pounds parsnips, peeled and very thinly sliced
	1 cup grated Parmigiano
	1/2 pound young, tender kale (center ribs removed), blanched for 10 minutes and patted dry
	Preheat the oven to 350°F. Butter a medium baking dish with a tablespoon of the butter, then scatter half of the garlic on the bottom and set aside.
	Heat the remaining tablespoon butter in a small saucepan over medium-low heat. Add the shallots and remaining garlic and stir until softened, about 3 minutes. Add the cream and nutmeg, and a generous amount of salt and pepper, and bring to a simmer.
	Arrange half the parsnips in the gratin dish, working in a circle and overlapping the edges. Be sure to cover the bottom well because it will cook down to form one thick layer. Sprinkle with half the cheese, then spoon on half the cream. Layer the remaining parsnips, cheese, and cream mixture, then add the kale on the top layer, nestling it in between the slices of parsnip.
	Put the dish on a baking sheet (to catch any drips) and bake until the parsnips are tender and the gratin is bubbling and beautifully browned on top, about an hour.
 
Winter Squash Stuffing
V IS FOR VEGETABLES: Inspired Recipes & Techniques for Home Cooks - From Artichokes to Zucchini
	Recipe courtesy Little, Brown and Company
	Copyright© 2015 by Michael Anthony and Dorothy Kalins Ink., LLC
	Photographs © Maura McEvoy
	Serves 8
 "Somehow thanksgiving stuffing can be the best thing on the holiday table. I use winter squash combined with mushrooms to make a delicious dish for our celebration or for any day of the week."
	3 tablespoons olive oil
	2 large onions, minced
	3 cloves garlic, minced
	1 stalk celery, diced
	1 cup shiitake mushrooms, quartered
	1 (3-pound) kabocha squash, roasted (page 326), peeled, and diced
	1 bunch kale, stemmed and blanched
	4 cups day-old sourdough bread cut into large chunks
	1 cup diced fresh mozzarella
	Big pinch dried herbs
	Salt and pepper
	2 quarts turkey or chicken stock
	Preheat the oven to 325°F. Heat the oil in a large, deep skillet over medium heat and cook the onions, garlic, celery, and mushrooms until lightly browned and soft. Add the squash, kale, bread chunks, and cheese and toss. Season with the dried herbs and add salt and pepper.
	Add the stock until it reaches the top of the bread (remember, the ingredients will soak up the stock as it cooks).
	Cover and bake for 40 minutes, or until all the liquid has been absorbed. Remove from the oven and let sit for at least a half hour.
 
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