Seasonal Eating – December

December’s eatings…

We heart Veg!

We heart Veg!

Having previously promised that ‘old fashioned, dull’ veg could be exciting and appealing, it’s time to make good on that.  Below we have broken down some such veggies and what they like to be paired with, along with a couple of suggestions for creating – this is by no means an exhaustive list, just a suggestive one.  Do let us know how you get on or if these inspire you to get more creative in the kitchen!

Sprouts love…bacon, chestnuts, butter, cumin, lemon, ginger, salt, nutmeg, parmesan…and turkey!                                                                                Try them shredded, quartered or halved with any of the above, also good stir fried (either Asian style with chilli, ginger and soy, or just with some butter and herbs).

Green cabbage loves…cumin, bacon, pork, cheddar, balsamic vinegar, soy sauce, chilli, spuds, apples, sage, chestnuts and beer (yes, really!) So many ways with cabbage: stir fry staple, boiled, steamed, roasted, braised…

Red cabbage loves…honey, apples, orange, balsamic vinegar, cinnamon, cloves, streaky bacon, pears and thyme.                                       Try shredded with carrots in coleslaw or braised with a roast.

Cauliflower loves…blue cheese, walnuts, bacon, cream, cheddar, chilli and Indian spices                                                                                                                    A staple on the crudities platter, in cheese sauce and curries.  Makes good fritters too.

Chicory loves…ham, parsley, honey, mustard, blue cheese and nuts. Delicious griddled, baked, in a gratin, wilted, in winter salads…

Kale and Cavolo Nero love…cheese, soy, chilli, garlic, butter beans and chorizo                                                                                                                         Both are iron rich so fab when you feel a bit peaky/ tired, try with chorizo, butter beans and good bread for a filling supper.  Also makes great pesto.

Parsnips love…bacon, mascarpone, rosemary, ginger, chilli, cinnamon, honey, grain mustard, parmesan and orange.                                              Lovely with roasts, makes a great spiced soup with ginger and rhubarb.

Radicchio loves… blue cheese, nuts, balsamic vinegar, parsley and oranges                                                                                                                                        Good in winter salads or roasted in quarters with a splash of balsamic towards the end of roasting time.

Jerusalem artichokes love…goats cheese, soy sauce, nuts, orange, thyme and cream                                                                                                                Try a salad thinly sliced with orange segments and a grainy mustard dressing (taste a bit like water chestnuts).  Equally at home roasted, pureed, in soups, in gratins or raw.

Turnips love…thyme, rosemary, garlic, butter, lemon, paprika, bacon, cream and apples.                                                                                                              Try in soups, casseroles, baked with bacon and garlic or raw, thinly sliced or grated in coleslaws.

Swedes love…crème fraiche, carrots, vanilla, butter, coriander, Indian spices and mascarpone.                                                                                                 Try it as an alternative to chips, cut in batons, roasted off and sprinkled with sage at the last minute; thinly sliced, baked with garlicky cream and topped with breadcrumbs; mashed with carrots.

Carrots love…orange, raisins, butter, nutmeg, swedes, rosemary, cinnamon, lentils, ginger, chilli, honey, balsamic vinegar and garlic           Where to start! Roast, mash, stir fry, baked with friends, steam, raw…!


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