Fancy ways of having vegetables

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Any ideas for more interesting ways of serving veggies. I am about to try roasted parsnips covered in flower & parmesan. Any other suggestions greatly received!

― PinXorchiXoR (Pinkpanther), Wednesday, 22 December 2004 15:00 (twenty years ago)

par boil yer sprouts, blanche them, then in a frying pan fry some bacon til crispy. put your sprouts in til they just start catching in the bacon fat. You'll never look at Brussels in the same way again.

― Porkpie (porkpie), Wednesday, 22 December 2004 15:11 (twenty years ago)

pink's vegetarian, though, i think. try sauteeing the sprouts with finely chopped shallots, then braising until browned and wrinkly in some vegetable stock mixed with a tiny bit of dijon mustard.

― lauren (laurenp), Wednesday, 22 December 2004 15:38 (twenty years ago)

Lauren's right, I am vegetarian. Not overly keen on sprouts either, but I might try this recipe.

― PinXorchiXoR (Pinkpanther), Thursday, 23 December 2004 09:48 (twenty years ago)

a good way to prepare fresh green beans is to parboil and blanch them, then douse with fresh, homemade caesar dressing and cover with grated parmesan and black pepper. a few squeezes of lemon juice wouldn't hurt, either.

― lauren (laurenp), Thursday, 23 December 2004 10:15 (twenty years ago)

mmm, that sounds tasty!

― PinXorchiXoR (Pinkpanther), Thursday, 23 December 2004 15:22 (twenty years ago)

http://www.amazon.com/exec/obidos/tg/detail/-/0936184698

Seriously, everything I've made from that book has been at worst yummy and at best world-rearranging (the curried brussels sprouts with currants!).

― Casuistry (Chris P), Thursday, 23 December 2004 19:18 (twenty years ago)

You might try marinating asparagus in olive oil-balsamic vingegar-honey-fines herbes and roasting it in the oven for about 20 minutes. Very tasty, but it does make your pee-pee smell.

― ng, Thursday, 23 December 2004 21:42 (twenty years ago)

My personal favourite sprout treatment is to shred them and stir-fry quickly over high heat in sesame oil, then toss with some flaked almonds.

As you're not so keen on sprouts Pink, I recommend cutting carrots into pieces the size of your little finger, then roasting for maybe half an hour or so (until blackened along their edges), then toss with a little lemon juice and mint.

― Matt (Matt), Monday, 3 January 2005 14:01 (twenty years ago)

Shredding sprouts? Not being keen on them? This is all heresy.

― Casuistry (Chris P), Monday, 3 January 2005 19:25 (twenty years ago)

anyone have tips for using canned greens? i'm really into collards at the moment, but since i don't plan ahead i never have the time/patience to clean and cook them (also they're only stocked sporadically where i am). i've been using calalloo in brine as a substitute, heated with cider vinegar and hot sauce. any other ideas?

― lauren (laurenp), Tuesday, 4 January 2005 11:47 (twenty years ago)

Not really fancy, but as I made it for dinner last night I was reminded of how great (and cheap) it is: tortilla espanola. Slice a couple of biggish potatoes and a large onion equally thinly (circa 3 or 4 mm slices) and fry them very gently in olive oil until they're soft but not really browned, then slosh into a bowl in which you've lightly beaten a couple of eggs. Leave for 15 minutes, then turn back into the still-oily frying pan and cook for about 20 minutes, turning once, or until cooked and nicely browned on both sides. Good hot, better lukewarm, and still pretty nice cold the next day. I'm having some in a roll for lunch, ahhh.

― Liz :x (Liz :x), Thursday, 6 January 2005 13:04 (twenty years ago)

Always a good'un.

One peasy way to fancy up some veg is to throw loads of smoked cheese into mashed potato. It tastes all sophisticated and stuff.

― Archel (Archel), Thursday, 6 January 2005 16:39 (twenty years ago)

Oh oh! Lauren, you could chuck canned greens straight into soup, I think. If a bit leafy, Chinese-style, if more robust, a pot of green lentils or summat.

― Liz :x (Liz :x), Friday, 7 January 2005 11:48 (twenty years ago)

canned greens are very good drained of as much liquid as possible, then put into a pan where you've fried an onion, some cumin, coriander and chilli. Add some chopped tomato after a wee while and you've got a quick veggie curry

― Porkpie (porkpie), Saturday, 8 January 2005 15:27 (twenty years ago)

Nice.
The bass we're havng this evening (griddled, in a nice bit of thread cross-pollination) will be sat on a great big fridge-clearout consisting of par-boiled salad potatoes, onion, cherry tomatoes and green beans fried on a very low heat for a very long time with a fair whack of garlic, basil and chilli.

― Matt (Matt), Saturday, 8 January 2005 16:22 (twenty years ago)

last night's bruxelles sprouts: one pound quartered and mixed w/ couple cloves chopped garlic, tbsp olive oil, salt & peppper. Roasted 30 minutes at high heat (450 US) and then stir in 1/4 cup chicken stock (or H2O) scraping up the brown crispy bits. Good 'n good for ya!

― lovebug starski (lovebug starski), Sunday, 9 January 2005 15:31 (twenty years ago)

It's funny you should mention Spanish tortilla Liz, I currently have a real craving for it, so I am definitely going to be making is shortly.
As for the thread, I am just interested in other ways to cook veg, it doesn't really have to be fancy.

― PinXorchiXoR (Pinkpanther), Monday, 10 January 2005 14:16 (twenty years ago)

I really like microwaving fresh green beans or broccoli in the microwave until they are bright and crisp, and then shaving a little parmagianno Reggiano on them.

― Orbit (Orbit), Friday, 14 January 2005 22:33 (twenty years ago)

When you're cooking peas, stick a knob of butter in, plus a small, chopped up onion and then rest a couple of little gem lettuces on the top. Simmer on a low heat until the lettuces are tender. Cooked lettuce is my new thing.

― Madchen (Madchen), Wednesday, 19 January 2005 11:54 (twenty years ago)

Definitely. My favorite thing is to put broiled meat on top of a bed of greens--it cooks and wilts the greens. If course this won't work for a vegetarian.

― Orbit (Orbit), Friday, 21 January 2005 23:11 (twenty years ago)

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