The French are going off winter veg

Food/Drink/Culinaria
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I read this earlier and it seems a shame, especially this year for the growers with unusually early crops or gluts. Recently I’ve seen appeals to buy leeks, cauliflowers but I think other winter veg might be being ignored as well.

We’re planning to have leek and potato or leek and lentil soup, leek and cheese quiche and cauliflower and broccoli cheese soon.

Today I’ve cooked parsnips that OH found in Intermarché. I don’t think we’re seeing overproduction here, but it’s a winter veg. Peel the parsnips and cut them into batons or wedges, then boil or steam them. You can either parboil them or I cook them through first. Put them on a baking tray, dot with butter, drizzle with honey and add seasoning to taste.

Roast in the oven at around 180C in a fan oven, basting once, until golden round the edges. You can alter the cooking time if you have something else to cook that needs a different temperature.

I’m interested in other people’s winter veg recipes. :slight_smile:

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My absolute favourite - butternut squash soup with ginger and a hint of curry, with coconut cream added at the end for richness.

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That does sound good and not too difficult.

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I love snarpips. :slight_smile:

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Please give me a break, Chris, I’m still typing with one hand. :frowning:

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Winter has become soup season for us, though I like to do winter salads on occasion.

Potimarron soup is the one I do most often. Cube the potimarron (organic, so the skin stays on) and roast it in olive oil, sometimes with sliced onions.

Add a couple of teaspoons of maple syrup at the end, then make the soup.

I like to spice it with ras el hanout.

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Do you have to blitz it up finely to avoid having bits of squash skin in the soup, Porridge?

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Yep, but just with a stick blender. It turns into a veloute after 4-5 mins.

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“Snarpips” is what we call them in my family. :smiley:

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Butternut, pumpkin or similar sliced and coated in duck fat and fresh sage, or olive oil and chili crisp/harissa, roasted in a hot oven, then stir in some pomegranate molasses before serving.

Other vegetables are available…

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I like the sound of that but without the duck fat.

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Vegetarian?

If not, it’s a healthy fat and works very well roasting any root veg.

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Fishetarian but veggie most of the time.

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I like the sound of how you cook your parsnips - we usually only have them with a roast dinner so when I next cook a chicken I will try some your way @Jennifer11 - but Stuart (fussy bugger) doesn’t like honey so I’ll cook his with the roast potatoes. We also roast our carrots too. They are so much sweeter than steamed or boiled carrots.

Neither of us like squashes or marrows so that type of soup never appeals to us but leek soup is a favourite of ours. As is celery soup that we call serily soup !

I agree with @Porridge, winter is definitely a soup season.

We like seasons - we say that when the clocks go forward, that’s the ice cream and sorbet season and when the clocks go back, that’s the custard season. Silly I know but that’s just us …..

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I am always looking for tasty ways to avoid meat, though not a complete veggie, but that looks good to me, do you think it would work in an air fryer set on ‘roast’?

After the steaming, of course.

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I bought some duck fat just before Christmas and it’s been in the freezer ever since. At the weekend, I’m going to roast our veggies with it. And is it good for roast potatoes too @DrMarkH ?

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It’s superb for that - incidentally it keeps well in the fridge as long as there’s no water on top (otherwise it goes mouldy)

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Maybe. But I’ve never used an airfryer so hopefully someone else will know.

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Would maple syrup be any better?

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In mediaeval times, the Catholic Church classed teal as a ‘fish’ on the grounds that it spent most of its time in the water. This very conveniently meant that it was not a sin to eat teal on a Friday.