Potato and Parsnip Dauphinoise recipe
Here’s another recipe, this time from Galina, one of our veg members. A different way of using some of those staples we’re so reliant on at this time of year!
Thanks Galina!
Potato and Parsnip Dauphinoise recipe
Serves 4-6
Ingredients:
1kg potatoes, thinly sliced
450g parsnips, thinly sliced
1 onion
2 garlic cloves
50g/4 tbsp butter
125g Gruyere or Cheddar cheese, grated
fresh nutmeg, grated
salt and pepper
300ml/1.25 cups single cream
300ml/1.25 cups milk
Method:
1. Set oven to 180 Celsius and grease a large shallow oven dish.
2. Layer the potatoes with the onion and parsnips. In between each layer, dot the vegetables with garlic and butter, sprinkle over most of the cheese, add the nutmeg and season well.
3. Heat the cream and milk together in a saucepan until it is hot but not boiling. Slowly pour over the veg.
4. Scatter remaining cheese over and grate a little more nutmeg on top. Bake about an hour until tender and golden.
Galina says, “I also sometimes add my own spices with the seasoning, like curry powder for example.”
Winter vegetable storage tips
Potatoes
- need to be kept in the dark to prevent green patches forming, which are toxic when eaten raw
- best kept in a cloth or paper bag in a cool, dry place
Dry alliums – i.e. onions/garlic
- best kept in a paper or cloth bag
- best kept in a cool, dry place, such as a cupboard or garage
Uncut squash
- store in a moderate temperature
Salad and other leaves
- best kept in a plastic bag in the fridge or very cool place such as the garage
Everything else – carrots and other roots, leeks, cut squash
- as a general rule keep in plastic to preserve humidity or paper/cloth to reduce
- they all need somewhere cool to cold
Additional, more detailed information on this website:
http://www.vegetableexpert.co.uk/RefrigerationAndColdStorage.html
Please copy and paste as HTML linking isn’t working.
Pumpkin/squash curry recipe
Xandra, one of our veg share members has sent me this recipe for this delicious sounding curry – she thought you might find it useful if you want some ideas for using squash, especially as there will be squash in the share this week!
Thanks Xandra!
Pumpkin/squash curry recipe
Ingredients:
onion – chopped
garlic.ginger} fresh or frozen
chillies frozen or fresh
tomato 1or 2 chopped
squash or pumpkin chopped into chunks
chickpeas
spinach
salt
garam masala 1 teaspoon
cumin seeds or powder 1 teaspoon
turmeric 1/4 – 1/2 teaspoon
Method
Fry the chopped onion in a little olive oil and little butter until
onion starts to brown. Add garlic and ginger and chillies. Add cumin
seeds. Add tomatoes. Add the dry spices – if the mixture is dry and
sticking add a tiny amount of water. You should have a sort of pasty
mixture. Add squash and let it cook for a few minutes. Add chickpeas
and spinach and cook until squash is tender. Don’t add any more water
as there will be plenty from the spinach. If you want the dish to be
dry cook without a lid as the lid will just keep in the water from the
spinach.
Squash tips
I froze some chopped up Crown Prince squash raw (my own garden one actually). Opinion on the internet was divided about whether it would work or not, or whether it should be cooked before freezing. I roasted it from frozen and it was fine. Thought it might be useful for some of the members to know.
Also, very impressed with the quality of the celeriac and swedes. Where can you get an English organic celeriac as late as this and how on earth much would it cost?
Judy
Squash tips
I froze some chopped up Crown Prince squash raw (my own garden one actually). Opinion on the internet was divided about whether it would work or not, or whether it should be cooked before freezing. I roasted it from frozen and it was fine. Thought it might be useful for some of the members to know.
Also, very impressed with the quality of the celeriac and swedes. Where can you get an English organic celeriac as late as this and how on earth much would it cost?
Judy
What to do with all these lovely cauliflowers!
I know from a conversation I had with a few people in the yurt yesterday that you may be struggling to think of ways to use all the beautiful caulis we’ve been getting in the share recently! If you’ve already tried the ideas from Caz’s spring/summer recipe sheet, here are a few quick links to some more recipes:
Cauliflower paratha – Indian flatbreads – Fiona mentioned yesterday at our steering group meeting that she had tried a similar recipe
http://www.indiasnacks.com/recipe/324/Gobhi-Paratha-(Cauliflower-Bread).php
Try using oil or melted butter in the dough if you don’t have any ghee and ginger powder is always an acceptable substitute for fresh.
Cauliflower chickpea pitta pockets
http://www.vegbox-recipes.co.uk/recipes/cauliflower-recipe-1.php
Roasted cauliflower with cumin and coriander
http://www.jamieoliver.com/recipes/vegetarian-recipes/roasted-cauliflower-with-cumin-coriander
53 recipe ideas from the BBC!!!
http://www.bbcgoodfood.com/search.do?keywords=Cauliflower&searchType=recipes
You might also find some inspiration in the folder I’ve set up in the yurt using recipe sheets I was clearing out – if you look in the spring section you will find a few recipes which use cauliflower, and a number of the recipes in this folder are on the website as well:
http://www.canalsidecommunityfood.org.uk/recipes.html
And don’t forget, virtually any stir fry / veggie curry recipe can be adapted by simply using whatever veg you have available.
I’m feeling hungry just thinking about it all!
Happy cooking, Ali
