Veg Box Dilemma

17 Jan

Help!  Do you have any tried and tested recipes for the following suspects?

The one time I got turnips I baked them like oven fries and they were soooo bitter and awful we couldn’t eat them.  I have never even heard of the other two.

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6 Responses to “Veg Box Dilemma”

  1. Jessica 17 January 2012 at 11:32 am #

    I knew I had spotted salsify somewhere… perhaps you could try this Hugh Fearnley-Whittingstall recipe for (he’s usually reliable) for salsify fritters?

    http://www.guardian.co.uk/lifeandstyle/2010/jan/09/salsify-recipes-hugh-fearnley-whittingstall

    He also give a Kohlrabi carpaccio recipe, although it uses anchovies, which I’m not sure you eat. Guess you could easily omit though.

    http://www.guardian.co.uk/lifeandstyle/2009/jun/27/fearnley-whittingstall-cooking-with-kohlrabi

    I’ve never actually tried cooking with any of the them to be honest! Although I feel a bit ashamed saying that. Such a lack of variety in my veg choices, tut tut.

  2. Nathan Nelson (@natmandu) 17 January 2012 at 11:58 am #

    Shredded kohl rabi can be used as a substitute for green papaya or swede in a South East Asian curry – heat a curry paste until it goes aromatic, add coconut milk and a little water, bring to the boil and add the shredded kohl rabi along with maybe peas or sugar snaps, chopped aubergine and other veggies.

    There’s a recipe here http://sambathmeas.blogspot.com/2011/07/samlor-korko-stirred-soup.html, also suitable recipes in Rick Stein’s Far Eastern Odyssey.

  3. Jessica Ann (@peonyfish) 17 January 2012 at 7:22 pm #

    Yes! Do you get Abel and Cole? I do and I love them so much. They sent me salsify and I didn’t know what to do with it so I emailed them and they sent me recipes. Their website (even if your box didn’t come from them) has lots of good ideas. I used my turnips last week with carrots to make a spicy pureed soup.

  4. Pierre 18 January 2012 at 8:38 am #

    Hi,

    Salsify are mostly prepared with a white sauce in France (sauce béchamelle, basically butter with flour, and milk on top of that). You can cook them before in boiling water (8-10 minutes), and then make a gratin : salsify in a form, sauce béchamelle over it. You can also add cheese on it if you like it.

    I mostly use turnips in soups or Pot-au-feu with some of them, carrots, potatoes, leek and salty beef. (you can give it a try with no meat and enough spices, it surely tastes good too, just drop me a mail for the recipe).

    The kohlrabi is mostly eaten raw here in Germany, with or without a dip sauce. Still, you can cook it in a bamboo steam-cooker (best invention ever^^) and have it with a feta-cheese dip for instance (it’s actually what I have today for meal)

    Pierre

    • siobhan 18 January 2012 at 9:27 pm #

      I have no recipes, but the turnips look lovely. How do you find it having a veg box? I only have a tiny fridge freezer which put me off getting one as I can’t save much food. Hope you’re having a lovely January! x

  5. Mathilde 8 February 2012 at 1:48 pm #

    This turnip bake is really nice. Make sure you cut the turnips into really thin slices though.

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