Veg of the day
Veg of the day
Turnip
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Veg of the day
can tomorrows veg be Swede
Swede
Home grown, best in winter
I love the unique flavour of swedes, which seems to epitomise all the goodness of home cooking. They have long been of service to cooks because their presence in stews and casseroles not only ekes out the meat to make it go further, but also adds something of its own flavour, while at the same time absorbing some of the meat flavours as well. Swede is also good served solo as a vegetable.
To prepare swede: all you need is a potato peeler to peel it in precisely the same way as a potato, slicing off the root end first with a knife. Then just cut the swede into suitably sized chunks.
To cook swede, cut it into 1 inch (2.5 cm) dice and steam for about 10 minutes, or until tender, then whiz to a pur?e in a food processor, or mash with a fork, adding a knob of butter, salt and lots of freshly milled black pepper. This method also works very well using half swede and half carrot but, in this case, I like it chopped small rather than pur?ed.
For roast swede, cut the chunks larger ? 11/2 inches (4 cm) ? place the cubes in a bowl, adding (for 1 lb/450 g) 1 dessertspoon of olive oil and some seasoning. Toss the swede around to get all the pieces coated in the oil, then place them on a baking tray and roast in a pre-heated oven set to gas mark 7, 425?F (220?C) for 30-35 minutes, until the swede is nicely toasted brown at the edges. Serves 4.
Recipes to try
Oven roasted winter veg
Slow-cooked Root Vegetable Soup
Bashed Neeps and Carrots
Roasted Vegetable and Brown Rice
Thank you Delia online
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<div class='signature'> Dreams come at the cost of reality
Swede
Home grown, best in winter
I love the unique flavour of swedes, which seems to epitomise all the goodness of home cooking. They have long been of service to cooks because their presence in stews and casseroles not only ekes out the meat to make it go further, but also adds something of its own flavour, while at the same time absorbing some of the meat flavours as well. Swede is also good served solo as a vegetable.
To prepare swede: all you need is a potato peeler to peel it in precisely the same way as a potato, slicing off the root end first with a knife. Then just cut the swede into suitably sized chunks.
To cook swede, cut it into 1 inch (2.5 cm) dice and steam for about 10 minutes, or until tender, then whiz to a pur?e in a food processor, or mash with a fork, adding a knob of butter, salt and lots of freshly milled black pepper. This method also works very well using half swede and half carrot but, in this case, I like it chopped small rather than pur?ed.
For roast swede, cut the chunks larger ? 11/2 inches (4 cm) ? place the cubes in a bowl, adding (for 1 lb/450 g) 1 dessertspoon of olive oil and some seasoning. Toss the swede around to get all the pieces coated in the oil, then place them on a baking tray and roast in a pre-heated oven set to gas mark 7, 425?F (220?C) for 30-35 minutes, until the swede is nicely toasted brown at the edges. Serves 4.
Recipes to try
Oven roasted winter veg
Slow-cooked Root Vegetable Soup
Bashed Neeps and Carrots
Roasted Vegetable and Brown Rice
Thank you Delia online
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<div class='signature'> Dreams come at the cost of reality
- RedeyesUK
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Veg of the day
swede?
pah, a mere pretender. Trouble me not with your orangey-yellow frippery. (although I do hear they make good cars)
I set forward the mighty Broccoli as a contender for Veg of the Day.
let the Veg Wars begin! <!--emo&:ph43r:--><img src='http://i6.ifrm.com/html/emoticons/ninja.gif' border='0' style='vertical-align:middle' alt='ninja.gif' /><!--endemo-->
pah, a mere pretender. Trouble me not with your orangey-yellow frippery. (although I do hear they make good cars)
I set forward the mighty Broccoli as a contender for Veg of the Day.
let the Veg Wars begin! <!--emo&:ph43r:--><img src='http://i6.ifrm.com/html/emoticons/ninja.gif' border='0' style='vertical-align:middle' alt='ninja.gif' /><!--endemo-->
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Veg of the day
Im over sweade now
carrot
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carrot
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<div class='signature'> Dreams come at the cost of reality
Veg of the day
RedeyesUK wrote:swede?
pah, a mere pretender. Trouble me not with your orangey-yellow frippery. (although I do hear they make good cars)
I set forward the mighty Broccoli as a contender for Veg of the Day.
let the Veg Wars begin! <!--emo&:ph43r:--><img src='http://i6.ifrm.com/html/emoticons/ninja.gif' border='0' style='vertical-align:middle' alt='ninja.gif' /><!--endemo-->
Wiki wrote:Roman references to a cabbage family vegetable that may have been broccoli are less than perfectly clear: the Roman natural history writer, Pliny the Elder, wrote about a vegetable which might have been broccoli. Some vegetable scholars recognize broccoli in the cookbook of Apicius.
vegetable scholars? vegetable scholars!! Blimey. There's me thinking Radio 4's "veg' talk" was a scholary as it goes!!!
I made Broccoli Quiche for my vegi-BBQ <!--emo&:)--><img src='http://i6.ifrm.com/html/emoticons/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->
Except I kinda forgot the Broccoli...
Doh!!
OK paulpowers, I'll take your Carrot and raise you a Pumpkin!
OK OK, I know... Pumkins are Fruit only pretending to be a veg. but I don't care. They're Big, ugly orange things and they stomp your carrot!
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- RedeyesUK
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Veg of the day
Butternut Squash.
surely it deserves vag of the day, just for its name?
surely it deserves vag of the day, just for its name?
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Veg of the day
vag of the dayRedeyesUK wrote:Butternut Squash.
surely it deserves vag of the day, just for its name?
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- RedeyesUK
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Veg of the day
wow, that's gotta be my best typo ever!paulpowers wrote:
vag of the day
a little freudian slip there, do forgive me..... <!--emo&;)--><img src='http://i6.ifrm.com/html/emoticons/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo-->
Veg of the day
I'm still trying to think of something clever to say. So far the best I can come up with is...RedeyesUK wrote:wow, that's gotta be my best typo ever!paulpowers wrote:
vag of the day
a little freudian slip there, do forgive me..... <!--emo&;)--><img src='http://i6.ifrm.com/html/emoticons/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo-->
heheheh... vag.. hehehhee Phunaa phunaa!!
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Veg of the day
And the vag of the day is ...
No must keep it clean <!--emo&;)--><img src='http://i6.ifrm.com/html/emoticons/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo-->
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<div class='signature'> Dreams come at the cost of reality
No must keep it clean <!--emo&;)--><img src='http://i6.ifrm.com/html/emoticons/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo-->
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<div class='signature'> Dreams come at the cost of reality
Veg of the day
Returning to Plants!
The Spring Onion.
I love these little chaps, as well as being tasty they make anything look posh! Got a boring looking plate of coliflour cheese? Sprinkle a few bits of Spring Onion on top and say something French - et voila, nous avon la coliflowur fromage ? la king!
In America I think they call them scolups or something equally fishy... Wiki time...
OK they call them "scallion" or "green onions" in America, and the Scotland they apparantly say "Cibies" ? In Japan it is Negi.
Here's a little known fact which ties in nicely with my avatar (DOS-tan) and the anime stuff:
I bet you didn't know that
And here's a pleasant quote:
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The Spring Onion.
I love these little chaps, as well as being tasty they make anything look posh! Got a boring looking plate of coliflour cheese? Sprinkle a few bits of Spring Onion on top and say something French - et voila, nous avon la coliflowur fromage ? la king!
In America I think they call them scolups or something equally fishy... Wiki time...
OK they call them "scallion" or "green onions" in America, and the Scotland they apparantly say "Cibies" ? In Japan it is Negi.
Here's a little known fact which ties in nicely with my avatar (DOS-tan) and the anime stuff:
wiki wrote:Often the Windows girls are seen carrying scallions. This is a pun: a popular Japanese firewall program (NEGiES) sounds like their word for "scallion" (negi) so the OS-tan carry scallions around as shields or weapons.
I bet you didn't know that
And here's a pleasant quote:
wiki wrote:In late 2003, there were reports of several cases of hepatitis contracted from raw scallions coming from some parts of Mexico.
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Veg of the day
that is soooo wrong
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Veg of the day
Which part? They're not posh? Or you don't like them? Or they don't sound like a Japanese firewallpaulpowers wrote:that is soooo wrong
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Veg of the day
I'm afraid this is the Week of the Carrot...
For reasons best left unexplained... I have a fridge full of washed and peeled carrots. I used to like carrots. I'm not so sure any more!
More colslaw anyone?
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For reasons best left unexplained... I have a fridge full of washed and peeled carrots. I used to like carrots. I'm not so sure any more!
More colslaw anyone?
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Veg of the day
OK I'm breaking my own rules here; don't click the link if you're under 18 or easily offended!
http://www.vegporn.com/recipes.html
The Veg for today will be:
<img src='http://www.vegporn.com/img/120x60.jpg' border='0' alt='user posted image'>
<img src='http://www.vegporn.com/img/banner1.jpg' border='0' alt='user posted image'>
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http://www.vegporn.com/recipes.html
The Veg for today will be:
<img src='http://www.vegporn.com/img/120x60.jpg' border='0' alt='user posted image'>
<img src='http://www.vegporn.com/img/banner1.jpg' border='0' alt='user posted image'>
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