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trying new veg

Never tried Okra. I recently discovered shallow fried aubergine slices with chopped garlic, finish with a sprinkle of parmesan - lush! Courgette is also nice this way.

I am also now very into avocado. It's nice grilled with cheese but I like it just as nice on its own. To keep spare halves fresh, I keep in an airtight jar. Of course, officially avocado is a fruit!

For greens I like to get tenderfart cabbage (sorry for the rude word - I call it that to help me remember to buy it). It's actually called tenderheart cabbage and doesn't cause any adverse reactions
 
I don't usually cook chicory I have it raw in salad also celariac is good grated and eaten raw in salads.
 
I've just tried celeriac and okra for the first time ever, love them both!
The okra was good raw, very fresh taste and I put most of it in a soup to thicken it. I've saved some to try roast with the chicken tonight.
The celeriac i put in with the soup, in big chunks, and mashed some of it back into the soup when it was cooked and saved the rest to roast with the chicken - I tried some when it was cooked and it tasted really nice.
I'll be trying lots of ways of cooking this, including celeriac oven chips
 
I've got pak choi, kale, celeriac and mangetout for tea so if I don't like them it's all your fault.
I don't think my old mum would know what we're on about in this thread, except for kale. Boiled cabbage was her standby. No offence, mum (although the boiled cabbage gave offence frequently)
 
Was the celeriac difficult to peel/chop. I always avoid it cause it looks like too much hard work
 
Tweetypie said:
Was the celeriac difficult to peel/chop. I always avoid it cause it looks like too much hard work
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Not really difficult, You don't have to get it completely clear of knobbly bits. I slice it thin for toppings instead of spud
 
So you don't have to completely peel it then?
 
Tweetypie said:
So you don't have to completely peel it then?
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Well, I don't, but remember all my life I've eaten home-grown veg which means slugs in the lettuce etc hold no nightmares for me.
 
Now I'm absolutely stuffed but it was all very nice so thanks for introducing me to these interesting things
 
Tweetypie said:
Was the celeriac difficult to peel/chop. I always avoid it cause it looks like too much hard work
Click to expand...

I did it in bits, sliced a chunk off, around an inch thick, then another one all round the edge and peeled the bits, wouldn't fancy trying to get a knife right through the middle!

I cooked it just like I would roast pots or parsnips and they were gorgeous, just as nice as roast pots or parsnips, but hopefully fewer carbs!
The roast okra wasn't so successful, it went a bit stringy.
 
Sounds great - I'm gonna try celeriac this week - it sounds very versatile.
 
Does anyone have a spiralizer? Am thinking of getting one, for things like celeriac and courgette.
 

Neither would my Mum, Cockney through and through, plain simple grub only. Rice went with custard for 'afters' or with the new-fangled Vesta curry (very adventurous!) and spaghetti was unheard of. And veg was strictly English, in season, and boiled to death.
 
Did it climb into the basket when you weren't looking? They do that. Well it's a pretty strong aniseedy taste. And there's more than one sort. With fish maybe?
 
I had it steamed once, it was o.k. Trim it , wash it and cut into wedges and steam
 
rowan said:
Do I cut off all the green bits and just use the bulb, or do we eat teh green bits too?
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You can trim off the green bits and use as garnish if you like, personally I just used the bulb
 
Wow - I am a celeriac fan after all! Sliced it & lightly fried it before layering it in a dish with double cream & cheese! Mmmm delish! Thanks for the suggestions here - will be adding that to the list!
 
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