All sorts of yummy goodies are growing and ready to pick right now, sadly they seem to all be of the family that may cause a few windy pops so don't over do it otherwise your duvet will be floating like a magic carpet!
Parsnips, turnips, swede, leeks, cauliflower, cabbages (my favourite), kale and Jerusalem artichokes (the most offensive in the wind department!) And all these lovely veggies go great with a Sunday roast but there are lots of things you can do to make them more exciting and change the mind of even the biggest greens hater. So here are a few ideas of what to do with some of my favourite winter veg:
Parsnips
Well, roasted of course is the traditional and probably most popular way to enjoy however, my dearest mother taught me a little trick, peel and chop like you would if you were about to roast them, par boil them, now when you drain them toss them in grated Parmesan and wholemeal flour before placing in hot fat in a even hotter oven. Just delicious! Or try roasting them with carrots, honey and thyme. They also make a beautiful soup, parsnip and ginger being a standard winter favourite in our household, not only warming but clears the airways!
Leeks
Leek gratin, makes a change from the standard cauliflower cheese, same principal different veg. Or try a different take on the traditional welsh rarebit... In a saucepan melt a good knob of butter and sweat some washed and finely shredded leeks (2-3), couple of cloves of crushed garlic, and salt and pepper. Do this until they are soft and translucent about 15 mins. Then add a large teaspoon mustard, I prefer Dijon but whatever takes your fancy and about 100g goats cheese, soft or hard your call. Whilst the cheese is melting and the mixture is becoming all gooey pop some bread (recommend ciabatta but anything will do) in the toaster. Once bread is toasted spoon over the leeky cheesy mixture and enjoy, usually in front of the TV! Yum.
Cabbages
Now to me heaven is a plate of boiled cabbage, well seasoned and of course al dente covered in melted butter! Just can't get enough! However I do understand that this is not to every ones taste so here are a couple of other ideas to keep us eating cabbages.
Cabbage with caraway seeds, great as an accompaniment to a mid week supper, heat a large frying pan with with a few tablespoons of water, a lump of butter and teaspoon of salt, once butter melted add the cabbage and 1-2 tablespoons caraway seeds and keep tossing it over a high heat, then cover for a few minutes, then toss again, serve immediately with lots of freshly ground salt and pepper! Or try the same method without the caraway seeds but a few rashes of crispy bacon!
Kale
Just delicious lightly boiled with salt, pepper and a sprinkling of nutmeg! But really my favourite thing to do with kale is make colcannon. Creamy mashed potato with finely shredded kale and a generous helping of nutmeg, the perfect accompaniment to lamb shanks, braised oxtails or some other heart warming casserole.
Jerusalem Artichokes
I am issuing a warning here, please proceed with caution, although these little knobbly roots we dig up are a delicious vegetable they have very serious side affects! Fartichokes are no joke, but the reason behind all the wind is actually that they are very good for your gut and help to promote good bacteria, just what we need at this time of year! They are great roasted or even in a soup whatever takes your fancy, they are usually in abundance at this time of year as once you start growing them they will return year in year out with avengence, so ask around I'm sure there will be someone wanting to get rid of a bag full! They have a real affinity with fish and shell fish especially so here is a little something you can knock up next time you pop to the fishmongers!
Artichoke and Almond Rosti with Seared Scallops and Lemon Butter
Serves 4
300g Jerusalem artichokes, grated
100g flaked almonds
2tsp freshly chopped rosemary
Dried chilli flakes, according to taste
Juice of 1 lemon
100g plain flour
salt and pepper
olive oil for frying
12 large scallops, out their shells, washed and ready to go
200g Butter
Squeeze out any excess moisture from the grated artichokes with your hands and place in a bowl.
Now mix in the almonds, rosemary, chilli flakes, half the lemon juice, flour and seasoning. Divide into four and gently mould into little cakes.
Get two frying pans on the heat, both with a good glug of olive oil, one needs to be searing hot (for the scallops) the other a medium heat (for the rosti). Once the pan for the rosti is up to temperature, place the little cakes in the pan and flatten slightly with a spatula, don't be tempted to keep poking it and moving it, fry gently on one side for approx five minutes then turn once and repeat on the other side.
By now the other pan will be very hot and ready for the scallops, a quick sprinkle of pepper and into the pan, again don;t be tempted to keep moving them about, about 1-2 mins on either side depending how large they are, baste with the hot oil. Once these are cooked take them out the pan and pop them on a plate to keep warm. In the same pan, add the butter and the remaining lemon juice, a good sprinkling of salt and pepper and you are ready to go.
Place the rosti on the centre of each plate with the scallop piled on top and pour over the lovely lemon butter, serve on it's own as a starter or as a main with a side salad and fresh bread to mop up the juices.
I hope I have given you all a little inspiration and encouraged you to indulge in some of our lovely winter vegetables. Enjoy!
