Winter vegetables

ABC NSW radio 1233 with Carol Duncan on Monday, 15 June 2009

WINTER VEGETABLES

Winter may be cold and bleak but it can produce some fantastic and versatile vegetables, suitable for all sorts of dishes.

Mash, roast, steam or microwave, some even for desserts. Take the humble choko, described as tasteless and ordinary by many, but it is this that makes it so adaptable for both savoury and sweet dishes as it takes on the flavours of whatever it is cooked with.

In most recipes the winter vegies can be interchangeable so experiment, it is unlikely you’ll go wrong!

To make a delicious and hearty soup

(I’ll add a proper recipe shortly)

  • Peel and chop a selection of winter vegetables (see the baked vegie recipe below).

  • Cover the vegies with stock and simmer until tender, about 20-25 minutes.

  • Leave the vegies whole or puree 3/4  of the mix for a thicker texture then add the reserved veg pieces.

  • Serve with lots of crusty bread or toasted sourdough.


Here’s a simple recipe to bake a selection of winter vegies. Just toss them all together and bake.

Baked winter vegies

Serves 6

Ingredients

2.5kg mixed vegetables, peeled & cut into wedges or 3cm pieces

(eg. parsnips, kumara, swede, celeriac, beetroot, Jerusalem artichoke,

kohlrabi, carrots, onion, fennel, chokos, potatoes)

12 garlic cloves, peeled

12 sprigs fresh rosemary

1/3 cup extra virgin olive oil

Salt & cracked black pepper

3 tablespoons balsamic vinegar

2 tablespoons brown sugar

Method

§ Place all the vegetables, garlic, rosemary, oil, salt and pepper in a large roasting pan and toss to combine.

§         Spread vegetables out into a single layer and roast in a hot oven (200ºC/180ºC fan forced) for 45 minutes.

§         Combine vinegar and sugar, stirring until sugar dissolved.

§         Remove vegetables from the oven and drizzle with vinegar mixture. Toss vegetables with tongs or large metal spoon to mix.

§         Place vegetables back in oven and bake 15 minutes or until tender and golden.

§         Serve with roast or slow cooked meat or chicken.

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