Chefs coax meaty flavors from all-vegetable meals

04/4/2011 | Wall Street Journal, The

Chefs have turned to several tricks in order to make their all-vegetable offerings taste meatier. New York chef Dan Barber's makes "steak" out of parsnips, carrots and cauliflower, and Maine chef Clark Frasier creates hearty vegetable dishes rich in cream and cheese. Some also braise and grill their vegetables to sear in flavors typically associated with meat.

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