4 leeks and a turnip...........

caitybabes

Could always do leek and potato soup (though I recommend to make it on the hob as when I made it in the slow cooker it went a bit brown and the potatoes didn't cook that nicely).

Justamum

If you can't use them all up straight away what I do is chop up an onion or a leek, a carrot and a stick of celery and put it in a sandwich bag, then freeze it (I usually do half a dozen bags at a time). Then when a recipe calls for an onion I use one of my bags from the freezer. I think this idea is one which Thriftlady uses in her 'building blocks for the freezer'. I sometimes add a chopped pepper into each bag if I've managed to find any reduced ones (which isn't that often unfortunately!)

Is the turnip a turnip (white and purple) or a swede (orangey)? I know they have different names depending where in the country you are. Carrot and swede cooked together and mashed is nice.

Kimitatsu

You could use all of those as the basis for cornish pasties too :beer:

Justamum

Kimitatsu wrote: »

You could use all of those as the basis for cornish pasties too :beer:

I believe that a proper Cornish pasty doesn't contain carrots. Lenny Henry mentioned it on a radio 4 programme once - apparently Dawn French is Cornish and his MIL makes them. He said they don't have carrots in them because carrots don't grow in Cornwall.

Stephen_Leak

Another vote for some soup.

Top & tail the leeks, cut into 4 (so they look like celery) and chop. Fry in a little oil. Peel, chop and add the (sweet) potatoes. Fry a little bit more. Peel and add the carrots and any other veg. Add water (500ml or 1 litre?). Maybe throw in a veg' stock cube. Bring to boil, simmer until hard veggies are soft. Process, liquidise, blend of mash by hand. Simmer a little bit more. Sorted!

PS. Ignore this post. I've just seen Rikki's sweet potato soup and it sounds much better!

babyshoes

You could roast all of those underneath a chunk of meat. If you have peppers, mushrooms, olives, garlic, butternut squash, other squash, onions, parsnips or other root veg, add those too.

Kimitatsu

Justamum wrote: »

I believe that a proper Cornish pasty doesn't contain carrots. Lenny Henry mentioned it on a radio 4 programme once - apparently Dawn French is Cornish and his MIL makes them. He said they don't have carrots in them because carrots don't grow in Cornwall.

They dont - proper pasties are made with suet pastry, turnip, onion and meat. Well thats how my MIL made them anyway :beer: But then again nothing to stop you making up your own variations, I tend to chuck all sorts into them now as the kids will eat them whatever as long as they are Nana's recipes

Justamum

Kimitatsu wrote: »

They dont - proper pasties are made with suet pastry, turnip, onion and meat.

Did you see the Hairy Bikers making pies last night? They did a Cornish pasty.

One thing I did notice was that when they made pies with a bottom pastry (like in the apple pie and the pies they made a Dave Myers' house) they baked the bottom pastry blind before adding the filling and the top. Does anybody else do this? I don't, but I'm thinking I might do that in future. In fact I really fancy pie for dinner

ALIBOBSY

Justamum wrote: »

If you can't use them all up straight away what I do is chop up an onion or a leek, a carrot and a stick of celery and put it in a sandwich bag, then freeze it (I usually do half a dozen bags at a time). Then when a recipe calls for an onion I use one of my bags from the freezer. I think this idea is one which Thriftlady uses in her 'building blocks for the freezer'. I sometimes add a chopped pepper into each bag if I've managed to find any reduced ones (which isn't that often unfortunately!)

Is the turnip a turnip (white and purple) or a swede (orangey)? I know they have different names depending where in the country you are. Carrot and swede cooked together and mashed is nice.

I do this with the basic mix bags in the freezer, espcially with celery as only OH likes it raw so otherwise when its cheap I would buy some for him and the rest would get wasted. I even chop the leafy bits at the top in with it. Quite often this also helps take up gluts from the garden which then become the basics of tasty stews/spag bols/curries/soups later in the year.

Up here in the north turnips are the white and purple ones and the swedes are orange. I often grow my own swedes and they are really tasty when you eat them smaller than the usual overgrown ones in the shops , carrot and swede mash is delish mmmmm and also freezes well.

ali x

Curious_George_2

i LOVE leeks!

you could slice them up, cook them in a frying pan and when "done" stir through a big spoonful of philadelphia or similar soft cheese... its gorgeous and no effort at all,

the other night i also chopped each leek to the same size, boiled them alive fr a few minutes then wrapped each one with a slice of ham, popped them in a oven proof dish and covered in cheese sauce (with some extra cheese on top... cos im a greedy guys who like cheese)... cook for about 10 - 15 mins then nom nom nommmmmm