Autumn and Winter Vegetables 3 - Root Vegetables

Winter vegetables – 3 – Root Vegetables

Most of the recipes in this blog are not my own but, are ones I have used successfully – do try them

Root vegetables  - the mainstay of winter vegetables which, of course, can span several and all seasons if one thinks of carrots and I’m not thinking of shop bought carrots.

Having said that, I have failed, totally, to provide all year round carrots for my household and in some years have failed to provide them for any season.

My ground, being heavy clay, is not the best type for carrots. It isn’t stony, which is a bonus but, nonetheless, I really need to till the ground to a fairly fine tilth to a good depth (10 -12 inches or 25-30cms) to give a suitable ground for carrots to grow in. I have had some success with certain varieties but, carrot root fly is a serious problem.

Carrot resistant varieties like Resistafly and Flyaway have been quite successful, as have some of the less fragrant types like the white or cream varieties – Créme de Lite and Blanc á colet vert. These grow satisfyingly large carrots which are tender, delicious and reasonably unattractive to carrot root fly, possibly because they don’t have a dramatic carroty aroma or flavour. They will sit quite well in the ground, even into late autumn though, I have found that the longer I leave them in the ground the worse the carrotfly damage has become. Not really surprising. I don’t have facilities for storing carrots successfully so, at the moment I have no option. As I have said in previous blogs, it doesn’t seem to matter that I sow them into raised beds or even in metre high ‘carrot boxes’, the carrot fly have still invaded my crops. Inter-planting with marigolds has made little or no difference to the carrot fly although, I find, that the aroma from those plants makes me nauseous! In 2012 I intend to use environmesh to keep the flies out. I will report back on that in the new season – onwards and upwards!
To add extra vegetables to yours and your children's menu so that they won't notice( well, not really) - add sliced carrot, parsnip, turnip to potatoes when you are cooking for mash - then mash up together with freshly crushed pepper and seasalt - a knob of butter is good! Try also adding broccoli or sliced cabbage to boiling potatoes 3 - 4 minutes from the end. Add pepper and sea salt and chop up well before serving - delicious!

Parsnips are, of course, a must and have a long harvesting season, once you can get them established. I have found that sowing them too early (in February as suggested on some seed packets) can lead to a very low or zero germination rate. They can be harvested from July – wonderful young tender roots until late spring, when you might find that the centres of the roots become a bit ‘woody’ and need to be cut out. But, aren’t they a wonderful, flavoursome and useful vegetable.

 Parsnips Recipes

Roasted parsnips – from ‘British and Irish Recipes’

The much maligned parsnip comes into its own when roasted in the oven. In this roast parsnip recipe the oven roasting brings out the sweetness of the parsnip and creates a slightly caramelized outside. Delicious.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

• 1 lb/500g parsnips, peeled
• 2 tbsp goose fat, lard, dripping or vegetable oil
• Salt

Preparation:

• Preheat the oven to 425F/220C/Gas 7
• Cut the parsnips into even bite-sized chunks. Place them in a saucepan, cover with cold water and bring to the boil. Once boiling reduce the heat an simmer for 5 mins.
• Heat the fat in a roasting tin until very hot but not burning. Carefully tip the parsnips into the hot fat. Using a tablespoon coat each piece with hot fat, this will prevent the parsnips from sticking.
• Return the roasting tin to the oven and roast for 20 mins. Turn all the parsnips over and roast for a further 20 mins or until the parsnips are golden brown.
• Serve immediately.

Parsnip Croquettes ( recipe from ‘Gourmet Britain’)  this is a wonderful for all roasted meat dishes. While this is not my recipe it is exactly as I would have made these croquettes when I was at college. Totally delicious!

·         900g/2 lbs Parsnips, peeled and with any hard core removed - cut into pieces

·         225g/8 oz Potato (floury-type), peeled and cut into pieces the same side as the parsnips

·         1 teaspoon (5ml) Salt

• 60g/2 oz Butter
• plenty of freshly-ground Black Pepper
• 1 scant teaspoon (3ml) freshly-grated Nutmeg
• Dried Breadcrumbs
• 2 Eggs, beaten with a little salt
• Oil for deep frying or oil and butter

Method:

1. Bring a large pan of water to the boil and add the parsnip and potato pieces.
2. Simmer them for about 20 minutes or until they're tender.
3. Drain the vegetables and pass through a mouli-légume - or mash carefully to remove all lumps.
4. Mix in the butter, salt, pepper and nutmeg.
5. Allow to cool until they"re cool enough to handle then shape them into croquettes a little bigger than a cork.
6. Dip each in the egg wash, then roll them in the breadcrumbs until they are fully covered.
7. Deep-fry at 200°C/400°F until they're golden brown or shallow fry in a mixture of oil and butter.

Beetroots are one of my favourites, especially as a pickle or chutney. They are easy to germinate and establish and will sit a long time into the winter as a useable root. This year, I have learned to appreciate them as a vegetable (not pickled). They are best steamed and when cooked thoroughly, the skin just slides off, when the roots can be sliced and served straight or in a variety of ways. Next year, I hope to grow some of the more unusual varieties (as well as Boltardy which is a superb, reliable variety at a low cost)– just for interest!

Beetroot Soup ( or Borsch, Borscht  - even Barscht)

There are many recipes, some more complicated than others – do Google for recipes, but choose one that is simple and quick to make:- try this one:

1 lb/ ½ kiko beetroot ( 500 gms)                                      

1 onion – finely chopped

1 leek – finely chopped                                                        

1 stick celery – finely chopped

1 large carrot – finely chopped                                         

 1 large potato – diced or finely chopped

1 Tblsp olive oil                                                                    Salt and pepper to taste

2/3 cloves garlic – finely chopped                                    1 tsp caraway seeds

1Ltr vegetable stock ( or enough to cover the veg. in the pan)

Method

1.       Instead of chopping the vegetables, you might like to put them through a food processor.

2.       In a large pan, gently fry the onion, garlic, caraway seed and leek without colour in the olive oil.

3.       Add  the vegetables ( potato, beetroot, celery and carrot).

4.       Add the stock , season with salt and pepper and bring to the boil.

5.       Reduce the heat and simmer, stirring occasionally for approx. 45 minutes to 1 hour or until the vegetables are tender.

6.       Pass the soup through a sieve or a liquidiser and check the seasoning. Add more if necessary.

7.       Reheat, and serve with dollops of cream or soured cream and chives on top.

Of the more unusual root vegetables, Salsify and Scorzonora are worth trying. They need to be cooked before removing the very tough skin which will then easily slough off. Their flavour is very delicate so don’t drown it with other much stronger flavours – try with a cheese sauce which is then gratinated – excellent!  

Salsify or Scorzonera  with cheese sauce

Scorzonera and salsify are very similar root vegetables. Both are considered a winter vegetable, best from November ‘til February. They are deep rooted 25 to 40 cm( 12 inches or more).The roots are quite delicate, easily broken and will discolour if the root is broken. They are often called the vegetable oyster as the flavour is delicate (though not at all fishy!) and it is important to not ‘drown’ the flavour with stronger ones.

The skin is quite tough and it is helpful t get rid of this beforehand – scald, steam or lightly boil the roots for a few minutes, then peel the tough skin from the roots. This should come off easily but , if not, use a peeler or sharp knife. Apart from cooking, you can stop the roots from discolouring by sprinkling with acid ( lemon juice or a mild vinegar – eg  tarragon, cider)

When the skins have been removed, cut the roots into lengths approx. 8 – 10 cm and place in a shallow oven-proof dish.

Make a cheese sauce:

30gm margarine ( 1oz)                                 ¼ litre milk ( ½ pint ) or veg stock

25 gm ( 1 oz) breadcrumbs- brown or white       Salt and pepper – to taste

30gm plain flour ( 1oz)

60gm ( 30gm ) cheese – cheddar is good though a more flavoursome one, like Stilton or other blue cheese is excellent – but don’t overpower the flavour of the vegetable.

Method 

1.      Melt the margarine in a saucepan and add the seasoning and flour. 

2.      Cook gently until the flour is cooked out – do NOT allow it to ‘catch’ or to brown.

3.      Add the liquid gently – little by little – stirring frequently until all the liquid has been added.

4.      Bring to the boil briefly then turn off the heat and add the cheese, allowing it to melt into the sauce.

5.      Pour the sauce over the salsify ( scorzonera) and sprinkle the breadcrumbs over the top. If you wish, some extra grated cheese can be added to the breadcrumbs.

6.      Bake in a hot oven 180c for 15mins or grill until golden.

7.      Serve as a starter or side dish.   Yummy! 

Autumn 2011 - using autumn vegetables

Using Autumn and winter vegetables

Now it is the end of October and the very start of November (gosh! Where did the summer disappear to? I think the poor, wet summer has misled us all somewhat).

Yes, there have been disappointments – my brassicas and beans have been miserable (I’ve been saying that all season, I am so boring!). My onions were great, I still had too many beans and tomatoes and, let’s face it fruit has been brilliant this year. But every year is going to give us different conditions when some crops will be great and some will be disappointing or a complete failure. We need to look at what is not worth pursuing and what is worth having another try at in, hopefully, different conditions.

This year my new try-outs were West Indian gherkins, outside grown physalis and several different varieties of carrots. The gherkins and physalis were a complete waste of time. Unfortunately, when I grew them in my polytunnel, although they were brilliant and very productive, they also took over the whole tunnel.

I have grown a variety of carrots in a variety of situations. Yet again, I have grown some in a raised box – 1 metre off the ground and in bought-in compost. Yet again, this has not been particularly successful. Both Purple Haze and Flyaway have been attacked by carrot fly by the end of the season for not very productive crops - so much for the myth that carrot root fly can't fly above 30cms!

For carrots - I have grown 2 rows of ‘Blanc a collet vert’ straight into the ground which have given me superb roots, albeit attacked by rootfly. There are still enough of good-enough roots to eat for some-time yet. The best crops, sown March to April were in a raised bed (only 10cms up) of Creme de Lite, Flyaway and Resitafly. The Creme de Lite have been the star of the season – super huge roots, particularly tender and, although not totally resistant to root fly, they have given me a crop I can continue to use – brilliant!

Beetroots have been amazing this year – head-sized roots which are still tender and usable – surprisingly. This year I have only sown one crop and as it did particularly well, I didn’t re-sow. Now I have so many, I feel I must use them before the bitter winter we have been forecast kicks in. I guess, now that we are preparing for it, this amazingly cold winter won’t happen. You know what they say – You hope for the best but, prepare for the worst!

I have only ever used beetroots for pickles, chutneys or soups. This year I have tried them as a vegetable. I have steamed them - unfortunately, for my super large roots, they have taken some time to steam but, what a delicious and colourful vegatable. And, of course, if you are using smaller specimens they won't take so long to cook.

What can we do with these ‘winter’ vegetables? Try the following for nutritious, wholesome and low calorie soups:

Beetroot Soup

Allow ⅓ pint (190ml) approx per portion when served as a starter. When served as a main dish (eg lunch with a chunk of country or homemade bread, increase the quantity)

4 medium to large beetroots                                     1½ pts vegetable stock

2 leeks                                                                     Juice of 1 lemon

2 tomatoes                                                               1 tsp sugar

1 tsp tomato paste                                                    1 apple

fromage frais and chopped chives to garnish               seasoning

Method

·         Peel and grate the beetroots.

·     Trim the leeks and wash well to remove any grit or soil from the vegetable. Chop into fairly small pieces.

·         Peel and chop the tomatoes.

·         Peel and core the apple, then chop into fairly small pieces.

·         Put all the prepared vegetables and apples into a heavy pan that you can cover.

·         Add the stock and bring to the boil. Then reduce the heat and simmer gently until the beetroot is soft. This will probably take about 1 hour.

·         Add the tomato paste, lemon juice and seasoning (salt and pepper) to taste.

·         Serve with a dollop of fromage frais or cream in the middle and garnish with chopped chives.

Leek, Potato and Cauliflower soup

Ingredients

1 medium cauliflower                                      4 - 5 good sized leeks

½ Kilo ( 1 lb) potatoes (not new)                    3 – 4 cloves of garlic – well chopped or crushed

1 red onion – finely chopped                          1 litre (2pints) vegetable or chicken stock

1 cup white wine                                               Salt – to taste

Freshly crushed black pepper                         Chopped parsley to decorate

½ tsp finely chopped lemon thyme                Double cream to decorate

Method

·         Slice or shred the leeks then wash well to remove any soil or dirt ( personally, I like the green parts of leeks so, I keep in as much of this part of the leeks as possible).

·         Peel the potatoes and cut into fairly small pieces.

·         Cut the cauliflower into small florets and wash well.( make sure there are no hidden slugs)

·         Peel the garlic and chop finely.

·         Peel and slice finely or chop the onion.

·         Add the oil or oil and butter to a large saucepan or soup pan and heat.

·         Add the prepared vegetables and sweat (cook gently without browning).

·         Add the wine and stock and bring to the boil, then reduce the heat until it is just simmering, until all the vegetables are soft - about 40 mins.

·         If you are going to add herbs, use with discretion. This soup has a fairly delicate flavour which can be overpowered with too many herbs. I like a little lemon thyme.

·         Add the salt and pepper.

·         Put through a food processor if you have one – a hand held processor is excellent for this job. If you don’t have one, sieve the soup through a coarse sieve.

·         Return to the heat and correct the seasoning to taste ( salt and pepper)

·         Serve with chopped parsley and a swirl of cream – personally, I don’t add cream or more fat where it is not necessary.

This is a simple, wholesome and cheap soup. I have added lots of ingredients which enhance the flavour but, are not necessary. Leek and potato soup is excellent – just make sure the seasoning is right.

Serve with a sprinkle of chopped parsley and a hunk of wholemeal bread. Enjoy!

Autumn harvesting

I have just returned from a reasonably long holiday in Andalucia (southern Spain) well! It was long for me anyway, I’m not usually away for more than a couple of days. I returned in the middle of the night to a cat in tears as he had been mauled by (apparently) another cat and was desperately in need of a vet. Although not injured, my other cats were equally upset. They so put the guilt trip on me! Really I hadn’t left them unattended. My cat carer is very competent and kind, just not the person they wanted.

It is autumn. When I visited my plot I was dismayed by how overgrown it was. Grass paths are rampant, weeds have taken over, caulis have overgrown, cucumbers are overripe, runner beans are too mature, tomatoes are too, too many.

I have collected several buckets full of several varieties of tomatoes and have found homes for most of them, not least, several more tubs of frozen tomato pulp for use in the winter. I’ve noticed that the runner-bean poles on the plots of many of my neighbours have fallen over. Mine would have too if I hadn’t propped them up but, in any case, the beans are not worth harvesting – too mature, too stringy, too hard. No worries, I will dismantle the canes and compost the rest of the crop. I have already harvested and dried my Borlotto beans. They are good, though I think I will look for a climbing variety next year – so much easier to dry for winter use. I see that my Yinyang (Orca) beans are almost ready. I worry that the weather might be too damp for successful drying. I have not seen climbing varieties of these beans but, when they lie on the ground in damp weather they are more likely to go mouldy.

There is a load of stuff to deal with now. I have harvested most of my squashes and pumpkins. Really I’m not interested in the huge varieties for competitions, nor the large pretty ones for Hallowe’en lanterns. I am looking for the small fruits which will store easily for use as a winter vegetable. My favourites are butternut squashes. This year the germination rate was not good and from a couple of plants I have ended up with only 4 squashes. If you do have a good crop you mean to store, make sure they are dry and store in a frost free environment out of direct sunlight. Check them regularly for rot and don’t store in direct sunlight, on a wooden or on a carpeted surface. If they do break down they will destroy those surfaces. I intend to store mine in a dark attic room on top of cardboard. I do hope they will last for the winter as they are staple vegetable for winter.

Talking about staples for winter, I have now lifted all my potatoes including my Sarpo Mira and Sarpo Axona which are both late maincrops. When lifting them, separate the damaged ones – slug damaged or by digging implement - and use these immediately as they will not keep and will damage your stored potatoes. Make sure they are dry before you store them in hessian or paper sacks and store in cool, dark frost free conditions. Mine are going into my attic room. Gosh, it is going to be packed when I have finished. Hopefully they will keep well into the new year, unless I have eaten them all first.

For the first time, this year, I have enough carrots to store. Goodness, this has never happened to me before. I do have some damage from carrot root-fly but, I have been harvesting Purple Haze from my raised carrot bed with little damage. Although not huge roots, they have excellent texture and flavour. My Resistafly and Flyaway have been good, although, obviously I hadn’t prepared the bed well enough as the carrots, although excellent flavour and strong roots are really very forked.

My carrots – Creme de Lite (F1 from Dobies) planted straight into a well prepared bed on the flat ground have been excellent. There has been some carrot root fly damage but the carrots have been huge, flavoursome and tender. I do recommend them. I will leave them in the ground as long as I can manage. I’m not yet sure how I will store them. If the winter is going to be as bad as has been predicted then I don’t think that a sand-pit or my shed will suffice. They might also have to go in bags in my attic room.