European Vegetable-led Recipes, Page 5

A tour of Europe through vegetable-led: 231 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
231 recipes · showing 193 to 231
Nakládaný Hermelín (Czech Pickled Hermelín Cheese)Bohemia, Czechia · easy · 5 daysSoft white-rind hermelín cheeses split, spread with garlic, chilli and paprika paste, layered with onion, bay and peppers in a jar of oil and left to ripen, the Czech pub snack for beer.
Houskové Knedlíky (Czech Bread Dumplings)Bohemia, Czechia · medium · 1 h 35 minA light yeast dough studded with cubes of stale bread rolls, shaped into logs, boiled and sliced like bread, the Czech side that soaks up svíčková and goulash sauce.
Gogonele Murate (Romanian Pickled Green Tomatoes)Transylvania, Romania · easy · 3 weeksSmall green tomatoes packed in jars with garlic, horseradish, dill stalks, celery leaves, carrot and chilli, covered with salt brine and left to ferment, the winter murături for every Romanian table.
Covrigi (Romanian Pretzel Rings)Transylvania, Romania · medium · 2 h 10 minChewy rings of lean yeast dough dipped in a hot baking-soda bath, crowned with sesame, poppy seeds or coarse salt and baked golden, Romania’s favourite walk-and-eat snack.
Surkål (Norwegian Sweet and Sour Cabbage)Vestland (Bergen), Norway · easy · 1 h 5 minFinely shredded white cabbage simmered slowly with caraway, grated apple and a splash of vinegar, then balanced with sugar, the pale sweet-sour cabbage that sits beside the Christmas ribbe.
Svele (Norwegian Ferry Pancakes)Vestland (Bergen), Norway · easy · 1 h 5 minThick, soft buttermilk griddle cakes raised with baking soda and hartshorn salt, spread with butter and sugar or brown cheese and folded in half, the snack of the West Norway ferries.
Wiener Erdäpfelsalat (Viennese Potato Salad)Vienna, Austria · easy · 1 h 45 minWaxy potatoes sliced while warm and soaked in a dressing of hot beef broth, vinegar, oil, mustard and onion until glossy and slightly creamy, served lukewarm with chives beside a Wiener Schnitzel.
Topfengolatsche (Austrian Quark Pastry)Vienna, Austria · easy · 45 minSquares of buttery puff pastry wrapped around a lemony vanilla Topfen and raisin filling, the corners folded to the middle and baked golden, the pastry in every Viennese bakery window.
Chicons Braisés (Belgian Braised Endives)Flanders, Belgium · easy · 55 minWhole Belgian endives braised slowly in butter with a pinch of sugar, lemon juice and nutmeg until meltingly soft, then browned in the pan to a golden caramel, served alongside roast meat and poultry.
Lanttulaatikko (Finnish Swede Casserole)North Karelia, Finland · easy · 2 h 5 minMashed swede enriched with cream-soaked breadcrumbs, egg, dark syrup, ginger and nutmeg, baked slowly until the top is patterned brown, the Finnish Christmas casserole served beside the ham.
Chnöpfli (Swiss Knöpfli Dumplings)Bern, Switzerland · medium · 1 h 5 minA thick egg batter beaten until bubbly, rested, then pushed through a Knöpfli sieve into boiling water to make little soft button dumplings, tossed in butter and served with game or anything in a rich sauce.
Chäschüechli (Swiss Cheese Tartlets)Bern, Switzerland · medium · 1 h 20 minLittle shortcrust cases filled with grated Gruyère and a nutmeg-scented custard of eggs, milk and cream, baked until puffed and golden, a favourite Swiss bakery snack eaten warm or cold.
Æbleskiver (Danish Pancake Balls)Zealand (Copenhagen), Denmark · medium · 45 minLight, round buttermilk pancake balls scented with cardamom, turned in a special cast-iron pan until golden all over, served hot with icing sugar and jam, with gløgg in the weeks before Christmas.
Krompiruša (Bosnian Potato Pita)Sarajevo, Bosnia & Herzegovina · medium · 1 h 20 minThin sheets of pastry rolled around finely diced potato and onion seasoned with plenty of black pepper, coiled into a round tin and baked golden and crisp, then cut into wedges and eaten warm with yogurt.
Kleinur (Icelandic Twisted Doughnuts)Reykjavík, Iceland · medium · 1 h 35 minDiamonds of cardamom-scented buttermilk dough with a slit in the middle, one end pulled through to make a knot, deep-fried until golden and eaten with coffee, the everyday fried pastry of Iceland.
Kastinys (Samogitian Sour Cream Butter)Vilnius, Lithuania · medium · 3 h 45 minButter and thick sour cream beaten together a spoonful at a time over gentle warmth into a pale, fluffy, tangy spread seasoned with caraway, salt and pepper, chilled and spooned over hot boiled potatoes.
Patata il-Forn (Maltese Baked Potatoes with Fennel Seed)Valletta, Malta · easy · 1 h 40 minThin slices of potato layered with onion, garlic and toasted fennel seeds, moistened with stock, olive oil and a little tomato paste, and baked until soft underneath and crisp and golden on top.
Qassatat (Maltese Ricotta Pastries)Valletta, Malta · medium · 1 h 40 minRound shortcrust pastries pleated up around a filling of fresh ricotta, egg and a little grated cheese, left open at the top and baked golden, sold beside pastizzi in every Maltese pastizzeria.
Srpska Salata (Serbian Salad)Šumadija (Belgrade), Serbia · easy · 15 minDiced ripe tomatoes, cucumber and onion with a little hot pepper, dressed simply with sunflower oil, vinegar and salt, the summer salad set beside every plate of Serbian grilled meat.
Gibanica (Serbian Cheese Pie)Šumadija (Belgrade), Serbia · easy · 1 h 15 minSheets of filo crumpled into a baking dish with a mixture of white cheese, eggs, yogurt, oil and sparkling water, baked until puffed, crisp and golden on top and soft inside, eaten warm with yogurt.
Blitva (Dalmatian Swiss Chard and Potatoes)Dalmatia, Croatia · easy · 40 minPotatoes and Swiss chard boiled together until soft, then turned in plenty of olive oil warmed with garlic and roughly crushed, the green side dish that goes with grilled fish all along the Dalmatian coast.
Lyutenitsa (Bulgarian Roasted Pepper and Tomato Relish)Sofia, Bulgaria · medium · 2 h 40 minRoasted red peppers and eggplant cooked down with grated ripe tomatoes, garlic and sunflower oil into a thick, sweet and gently spicy relish, eaten beside meat, cheese and bread at nearly every Bulgarian meal.
Cesnaková Polievka (Slovak Garlic and Potato Soup)Bratislava, Slovakia · easy · 40 minA clear, garlicky Slovak soup of potatoes simmered with paprika, caraway and marjoram, ladled over toasted bread and finished with grated cheese.
Matevž (Slovenian Mashed Beans and Potatoes)Ljubljana, Slovenia · easy · 13 h 45 minSoaked beans and potatoes cooked separately, mashed together and topped with onion fried golden in lard and a little crushed garlic, the Slovenian side for sour turnip, sauerkraut and sausages.
Belokranjska Pogača (Bela Krajina Flatbread)Ljubljana, Slovenia · easy · 1 h 10 minA soft, round yeast flatbread from Bela Krajina, scored in a criss-cross pattern, glazed with egg and scattered with caraway and coarse sea salt, torn apart warm and never cut with a knife.
Pindžur (Macedonian Roasted Pepper, Eggplant and Tomato Spread)Skopje, North Macedonia · medium · 1 h 40 minRoasted red peppers, eggplant and tomatoes chopped coarsely and simmered briefly in oil with garlic and onion into a chunky, orange-red spread, served as meze with bread and white cheese.
Ballokume (Albanian Cornmeal Cookies from Elbasan)Tirana, Albania · easy · 45 minCrumbly, melt-in-the-mouth cookies from Elbasan made from fine cornmeal, butter, sugar and eggs beaten together hard and baked until the tops crack, the treat of the Albanian spring festival, Dita e Verës.
Malosolnye Ogurtsy (Russian Lightly Salted Dill Cucumbers)Moscow, Russia · easy · 12 h 20 minSmall, crisp cucumbers packed with dill and garlic and covered with hot salt brine, ready overnight: bright green, crunchy, garlicky and only lightly salted, the summer pickle of the Russian table.
Pirozhki s Kapustoy (Russian Fried Cabbage Buns)Moscow, Russia · medium · 3 h 20 minSoft, enriched yeast dough wrapped around buttery braised cabbage with onion and carrot, pinched into ovals and fried golden, the Russian hand pie sold on the street and made at home.
Marineeritud Kõrvits (Estonian Sweet Pickled Pumpkin)Tartu, Estonia · easy · 40 minCubes of yellow pumpkin simmered in a spiced sweet-sour syrup with cinnamon, cloves, allspice and ginger until glassy but still firm, the sparkling orange side for roast pork and blood sausage on the Estonian Christmas table.
Kohuke (Estonian Chocolate-Glazed Curd Bars)Tartu, Estonia · easy · 2 hFresh curd cheese beaten with sugar, butter and vanilla, shaped into little bars, frozen firm and dipped in dark chocolate, a homemade take on the curd snack every Estonian grows up with.
Roșii Murate (Moldovan Fermented Pickled Tomatoes)Chișinău, Moldova · easy · 2 weeksFirm, half-green tomatoes layered in a jar with dill, garlic, horseradish and cherry leaves and left to ferment in salted, lightly sweetened brine until tangy and fizzy, the winter pickle beside Moldovan sarmale, meat and mămăligă.
Tahinosalata (Cypriot Tahini Dip)Nicosia, Cyprus · easy · 10 minSesame tahini whisked with lemon juice, lukewarm water, garlic and olive oil until pale, thick and creamy, the dip that opens every Cypriot meze with warm bread, pitta and olives.
Eliópittes (Cypriot Olive and Mint Breads)Nicosia, Cyprus · medium · 2 h 45 minSoft yeast breads enriched with olive oil and studded with black olives, spring onion, fresh coriander and mint, shaped into small rounds and baked golden, eaten with coffee as a snack or through the Lenten fast.
Speca Turshi (Kosovar Pickled Peppers)Pristina, Kosovo · easy · 7 daysWhole pale green sweet peppers packed into jars with garlic, peppercorns and bay and covered with a hot, lightly sweet vinegar brine, the sharp, crunchy pickle set beside winter meals in Kosovo.
Kifli me Djathë (Kosovar Cheese Crescent Rolls)Pristina, Kosovo · medium · 1 h 55 minSoft, golden yeast rolls shaped into little crescents around a filling of salty white cheese and egg, brushed with yolk, scattered with sesame and baked until puffed, a bakery favourite with coffee.
Kvashanaja Kapusta (Belarusian Sauerkraut with Carrot)Minsk, Belarus · easy · 3 daysFinely shredded white cabbage and carrot rubbed with salt and left to ferment in their own juice for a few days, then served cold with sunflower oil and onion beside potatoes, draniki and meat.
Tsybryki (Belarusian Fried Potato and Cheese Balls)Minsk, Belarus · medium · 1 hFinely grated raw potato squeezed dry, shaped around a cube of cheese, rolled in flour and fried until crisp and golden, a Belarusian bar snack served hot with sour cream.
Orelletes (Andorran Fried Sugar Pastries)Andorra la Vella, Andorra · medium · 1 h 55 minA soft dough of flour, milk, egg and a little sugar, rested, then stretched paper-thin by hand, fried until crisp and blistered and dusted with sugar.
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