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Post by mei on Jan 20, 2013 9:19:05 GMT -5
We don't have a foodie board, right? So I'll post this here as I'm stuck for ideas for what to do with the tons of veggies in my fridge. I can't eat all of it right now, so I'm looking for freezing ideas - or ideally salads or other things I can take in to my current office as the restaurant there is not very good and ridiculously expensive. Lacking inspiration - what would you do with either or all of the following: > winter radish (though I think I may do a gratin with this tonight, but better ideas are welcome) > celeriac > carrot > 1 swede (smallish) > beetroot > groenlof (can't find an english translation so these are pictures  thanks! |
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Post by Queen on Jan 20, 2013 9:24:16 GMT -5
Celeriac soup - at least that's what I'm doing with mine. Loads of recipes online including a celeriac and apple one from Jamie Oliver, but I didn't buy apples so that's not happening Beetroot is good roasted in its own skin, then peeled and sliced - I just had a sandwich with that, feta, mint and hummus... So good. There's also a grated beetroot salad recipe that SoulCurry posted on WT, now lost  |
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Post by mei on Jan 20, 2013 9:37:40 GMT -5
the beetroot is probably not necessary in that list - unfortunately they're cooked and wrapped in plastic so they can last a while, and I love beetroot  I worry about having apple in a salad somehow, won't they turn all brown if left in the fridge for 2 days or so? |
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Post by Deleted on Jan 20, 2013 13:13:59 GMT -5
You could make a stamppot with the groene lof, with some cheese mixed in and a HEMA sausage. Carrot soup or cake?
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Post by Webs on Jan 20, 2013 17:57:37 GMT -5
Zoe gave me a recipe for a "bacon soup". It's basically a lentil soup with bacon. It was so good.
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Post by Deleted on Jan 20, 2013 18:32:39 GMT -5
We call it 'Cos lettuce' |
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Post by sprite on Jan 20, 2013 20:55:15 GMT -5
> winter radish --> no idea.
> celeriac--> peel, chop, boil about 10 minutes, put in a bag or container, freeze. use later in stew or roasted veg.
> carrot--> grate and use it carrot cake/bread. or freeze and bake later.
> 1 swede (smallish)--> as celeriac
> beetroot--> peel, chop, boil until soft. puree/mash, freeze. bake into chocolate cake/cupcakes.
> groen lof --> eat now in salad.
i love roasting veg, but i usually chop them bitesize, microwave 2 x 5minutes, and then toss lightly in olive oil/spices. then under the grill setting in the oven for 15 minutes. yum. but our veg box gave us a lot (a lot) of root veg, so i ended up freezing a lot of them. they came out fine for putting in stews (which you can cook overnight in the oven) or roasting or mashing.
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Post by mei on Jan 21, 2013 16:23:04 GMT -5
i only thought of the cake-option for the carrot through your posts, so my favourite carrotmuesli muffins are currently in the oven.
the groenlof was very good with one of tulip's recipes today, but maybe stamppot tomorrow with what is left.
and yes, celeriac will have to become soup I guess. (beets are used up in a beet/chickpea salad for work lunch)
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Post by Raised_By_Wolves on Jan 21, 2013 16:28:54 GMT -5
in case you're sick of soup i would suggest celeriac mash. being a soup fanatic i of course would make soup instead of mash  |
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Post by Tulipana on Jan 21, 2013 17:16:27 GMT -5
H_L makes beetroot (bietjes, right?) so nice. Peels them, chops them in cubes, boils them for 20 mins. Cook some brow rice and make some curry sauce (we use conimex kerriesaus, but the bioshop also has kerrie saus options) with some onion and yellow bell pepper in there. It's great!
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Post by Tulipana on Jan 21, 2013 17:18:35 GMT -5
Carrot soup is also nice. Chop up the carrots. First stirfry some chopped up onions and garlic, add the carrots. Add some salt, pepper and ground coriander. Add vegetable stock untill everything is just a little under water. let cook for 15-20 minutes, [ut t through the blender or staafmixer. Then add a drollop of crème fraîche. It's YUM!
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