{"id":417,"date":"2009-06-16T16:42:51","date_gmt":"2009-06-16T06:42:51","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=417"},"modified":"2021-02-08T23:01:24","modified_gmt":"2021-02-08T13:01:24","slug":"winter-vegetable","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2009\/06\/16\/winter-vegetable\/","title":{"rendered":"Winter vegetables"},"content":{"rendered":"

\n

On ABC NSW radio<\/span><\/strong><\/h1>\n

WINTER VEGETABLES
\n<\/span><\/h1>\n

Winter may be cold and bleak but it can produce some fantastic and versatile vegetables, suitable for all sorts of dishes.<\/h3>\n

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.<\/h3>\n

In most recipes the winter vegies can be interchangeable so experiment, it is unlikely you’ll go wrong!<\/h3>\n

<\/h2>\n

To make a <\/span>delicious and hearty soup <\/span><\/strong><\/span><\/h1>\n

(I’ll add a proper recipe shortly)<\/strong> <\/span><\/p>\n

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  • \n

    Peel and chop a selection of winter vegetables (see the baked vegie recipe below).<\/span><\/h2>\n<\/li>\n<\/ul>\n
      \n
    • \n

      Cover the vegies with stock and simmer until tender, about 20-25 minutes. <\/span><\/h2>\n<\/li>\n<\/ul>\n
        \n
      • \n

        Leave the vegies whole or puree 3\/4\u00a0 of the mix for a thicker texture then add the reserved veg pieces. <\/span><\/h2>\n<\/li>\n<\/ul>\n
          \n
        • \n

          Serve with lots of crusty bread or toasted sourdough.<\/span><\/h2>\n<\/li>\n<\/ul>\n

          <\/h3>\n

          \u00a0<\/span><\/h3>\n

          Here’s a simple recipe to bake a selection of winter vegies. Just toss them all together and bake.<\/h3>\n

          Baked winter vegies<\/span><\/h1>\n

          Serves 6<\/h3>\n

          Ingredients<\/span><\/h2>\n

          2.5kg mixed vegetables, peeled & cut into wedges or 3cm pieces<\/h3>\n

          (eg. parsnips, kumara, swede, celeriac, beetroot, Jerusalem artichoke,<\/h3>\n

          kohlrabi, carrots, onion, fennel, chokos, potatoes)<\/h3>\n

          12 garlic cloves, peeled<\/h3>\n

          12 sprigs fresh rosemary<\/h3>\n

          1\/3 cup extra virgin olive oil<\/h3>\n

          Salt & cracked black pepper<\/h3>\n

          3 tablespoons balsamic vinegar<\/h3>\n

          2 tablespoons brown sugar<\/h3>\n

          Method<\/span><\/h2>\n

          \u00a7<\/span> Place all the vegetables, garlic, rosemary, oil, salt and pepper in a large roasting pan and toss to combine.<\/h3>\n

          \u00a7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spread vegetables out into a single layer and roast in a hot oven (200\u00baC\/180\u00baC fan forced) for 45 minutes.<\/h3>\n

          \u00a7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Combine vinegar and sugar, stirring until sugar dissolved.<\/h3>\n

          \u00a7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Remove vegetables from the oven and drizzle with vinegar mixture. Toss vegetables with tongs or large metal spoon to mix.<\/h3>\n

          \u00a7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Place vegetables back in oven and bake 15 minutes or until tender and golden.<\/h3>\n

          \u00a7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serve with roast or slow cooked meat or chicken.<\/h3>\n","protected":false},"excerpt":{"rendered":"

          Experiment with the culinary versatility of winter vegies, for soups, casseroles, baked or mashed.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,59],"tags":[133,66,143],"class_list":["post-417","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-vegetables","tag-recipes","tag-soup","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=417"}],"version-history":[{"count":2,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/417\/revisions"}],"predecessor-version":[{"id":1198,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/417\/revisions\/1198"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}