What's in my organic fruit & veg box today!

minimooch

I used to love a lentil/chicken casserole thingy with celeriac but OH has a bad reaction to the lentils.

You brown some onions and chicken breasts cut into pieces in a flame-proof casserole, then throw in some brown lentils (quite a lot), diced carrots and celariac then add stock and apple juice, half and half (about a pint I think) and put it in the oven for 1 to 1-1/2 hours, until everything cooked. The celeriac takes on a lovely apple flavour

sorry i cant remeber the details, I suggest a try it and see.

HelenYorkshire

moneysavinmonkey wrote: »

Do many people on here get a veg box delivery?
Was wondering if you could help me with some recipes for Kohl Rabi.
I think i know how to prepare it and have found a couple of recipes online but just wondering if anyone has any tried & tested ideas or tips for me!!

The one I have is quite big - a bit bigger than a cricket ball I would say.

Other unusual veg that I'm never quite sure what to do with are...
jerusalem artichokes -
sprouted seeds (i just usually eat these as they are -anyone knows how to tart them up?)
celeriac - I can make remoulade but what else??

I love trying new recipes so looking forward to hearing your suggestions.
If anyone else has any veg box items then post them here and I can share what I do with them

Kohl rabi - turnip-y, so do what you'd do with a turnip or chop and chuck into a curry? I'm not a turnip fan I'm afraid..

Jerusalem artichokes - saw a tv chef cube / dice them, about 1cm chunks, and sautee ie fry them, they did look nice

Sprouted seeds - salads? sandwiches?

Celeriac - mash! my dad did croquettes with them, I've no idea how but would presumably be the same as a potato croquette recipe?

FunkyFairy

Thanks for the Jerusalem artichokes ideas. I planted 10 on my allotment yesturday and was wondering what to do with them once they are ready

kj*daisy

Jerusalem artichoke goes lovely with leeks, made into soup.

moanymoany

I saw Rick Stein make a 'coleslaw' with kohl rabi and carrots - both grated - with a vinaigrette dressing and some spice seeds. It looked nice, I love kohl rabi.

AlwaysHappy

Have just returned from Tesco with an organic veg box reduced from £10 to £2. The fruit has gone to the fruit bowl for now, but the veg really need using. There are carrots,cherry tomatoes, potatoes, onions, broccoli, lovely tub of mushrooms, an aubergine and a fennel. The last two, I've no idea what to do with. Any ideas much appreciated or it may not have been the bargain that it first appeared. Thanks.

M.E.

Fennel is an acquired taste, rather like aniseed.
Italians use it sliced thinly or into little sticks in a salad with tomatoes and green leaves. It is also nice with mayonnaise or hummous.
It can be cooked (rather like celery can) but as a crispy fragrant salad addition it is very nice. (HUBBY HATES IT):rotfl::rotfl::rotfl:

Aubergine will go into a lasagne type meal, chopped up into small cubes in a bolognese sauce.
However I love them fried in olive oil and served warm with fried tomatoes and basil with a garlic bread.
Slice the aubergine.Sprinkle with salt and leave for an hour. Rinse them. There should be some salty liquid from them which you throw away.
Dry them on a teatowel or paper.
Fry in some olive oil... not too much, add some tomatoes and basil leaves. Leave to cool slightly and put onto slices of hot garlic bread.
A very Italian quick lunch.

Stephen_Leak

Aubergine = moussaka?

I'll do a bit of research on these and fennel.

zarazara

ymmy lucky you!
slice the aubergine or chop into 1cm cubes. do not peel. some people salt them for an hour then rinse well but these days they tend not to be bitter so shouldnt be neccessary. i never salt mine, i jusrt chop and use.
fry the aubergine cubes or slices in olive oil. then turn off heat, add garlic [ to taste] a tin of chopped toms and some italian herbs. you can also add red peppers fried in olive oil too if you like.
serve with lamb chops and a green salad with a little lemon dressing on it.

fennel, slice with iceberg lettuce and green peppers for a cool salad.
or roast in oven [ cut bulb into half or quarters] with potoatoes.

liz545

Grilled Aubergine with miso

1.Slice the aubergines in half lengthways, keeping the stem end intact. Score the cut side of the aubergines diagonally, forming a diamond pattern in the flesh.
2. Heat about 0.5cm/0.25in oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft.
3. Carefully remove the aubergines from the pan with a fish slice and drain on kitchen paper and preheat the grill to medium.
4. Prepare the miso topping. Mix 4tbsp of miso paste with 2tsp sugar and 1tsp grated ginger and 1tbsp soy sauce.

5. Place the aubergines onto a baking sheet, cut-side up. Spoon the miso topping over the aubergine halves, then place them under the grill. Grill until the miso topping is just beginning to brown and bubble slightly, but don't allow it to burn. Serve with chopped spring onion.