160.Fresh Vegetables : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Artichoke - globe

Break the stalk away from the base of the artichoke and then trimthe sharp points from the leaves.

Cover the whole vegetable with water in a large pan, putting aplate on top of them to hold them down in the water. Simmer for 45 minutes.

Stand the cooked artichokes upside down to drain before serving.

Each leaf is pulled off by hand so that the fleshy base of theleaf can be eaten. The central choke - the flower bud is discarded but thefleshy base below that is also eaten.

Artichoke - Jerusalem

These knobbly root vegetables should be scrubbed clean and thenboiled or roasted in the same way as potatoes.


This should be simply cooked in boiling salted water for 18 minutes.


Slice the aubergine thinly and then sprinkle with salt. Leave thisto stand for 30 minutes and then rinse off the salt and blot the slices drywith a clean cloth.

These prepared slices can be fried, stewed or baked.

They can also be dipped in pea flour and then deep fried in veryhot oil.

Runner bean, fresh

Fresh pods should snap and have a fine texture with the seeds onlypartly formed. Over mature pods can be very stringy and fibrous. Slice thepods before boiling for 10 to 15 minutes.

French bean, fresh

Use pod that are firm but thin, before the seeds have fully formed.Although they can be sliced, they are best cooked whole. Simmer in boilingwater for 10 to 15 minutes.