Recipes from Ruffage

Ruffage Cookbook

A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cook book of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.

A rimmed baking sheet filled with roasted carrots with apricot glaze, chopped almonds, and torn mint.

Roasted Carrots with Apricot Glaze

Roasted until wrinkly and glazed with the sweetness of jam along with the spiciness of chile oil, these are definitely not your same old everyday hum drum carrots.

  • Quick Glance
  • 20 M
  • 1 H, 15 M
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