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Thinly slice carrots, cabbage and onions. Peel eggplant. Dice eggplant, squash and celery root. Cut green pepper into strips and cut up cauliflower. Quarter tomatoes. Drain white onions. Arrange carrots, potatoes, eggplant, peas, lima beans, green beans, green pepper, cabbage, cauliflower, squash, celery root, tomatoes and garlic in casserole. Saute onions in butter until golden. Add onions to consomme or chicken broth, olive oil, salt and pepper. Bring to just a boil. Pour over casserole, cover tightly and bake 30 to 40 minutes in moderate oven at 350° or until vegetables are tender. Stir once or twice while baking. Serves 12 to 14.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural bristle brush for scrubbing root vegetables and mushrooms
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural bristle brush for scrubbing root vegetables and mushrooms