How to make green vegetables taste nice?

WantToBeSE

I would just keep it sealed and i imagine it would be fine.
If things are vacuum packed, they last forever.

I love beetroot in a salad with rocket and feta

TiredTrophy

I agree about cutting yourself some slack.
Some people have a sense of taste which gives off flavours to brassicas in particular brussels sprouts. Nothing you can do about it.
Many veggies are good cut very finely and stirfried with sesame oil and then soya sauce addex at end.
Fennel i serve very finely shredded as a salad with pieces of fresh orange and an oil and vinegar dressing. DH does not like fennel.
There are lot s of different salad leaves.....why not try growing a vry cheap packet of mixed salad leaves in a window box? You just cut them off with scissors when 6 inches high and put them in a sandwich.
You can taste leaf at a time to see which ones you prefer!
I prefer my beetroot hot, roasted from raw with some roast beef and horseradish!

krlyr

I throw frozen spinach into curries, you don't even really notice it with the flavours of the sauce.

shandyclover

Both cauliflower and broccoli can be cut up into florets, tossed in oil, scattered over a oven tray, and have a stock cube crumbled over them and grilled 'al dente'. When prepared this way half of it never reaches the table in my house - it gets nibbled on on route!

Cauliflower can be cooked with potatoes Indian style - google 'alu ghobi' for a recipe. I know an avid veg hater who woofs this down!

I too used to hate beetroot until a chef showed me how to grate the prepacked stuff with carrots, toss in oil, lemon juice, salt, pepper and toasted cumin seeds - makes a delicious salad.

Cabbage finely shredded, and stir fried with sesame oil, garlic and soya sauce - use a wok if you can high flame and leave it a bit crunchy.

HOWMUCH

JackieO wrote: »

My neighbour has just knocked and given me two packets of sealed vacuum packed beetroot thats ready to eat. Will it freeze do you think or will I be eating beetroot for the next fornight Its dated until end of April but I am away for a week in April ??

I've never done it myself but according to the bbc food website yes you can and it retains its texture and flavour. I use my vacuum packs for chutney in salads and hot with a onion sauce. x

WantToBeSE

Morning All

So i have been to Tesco today and bought some broccoli, as i want to try doing that first.

So, i am planning on trying it lightly stir fried as i did the other night, as i thought that was OK. Also going to try the idea i have been given from you lot, and roast it.

So do i just put it on a tray with some seasoning? At what temp and for how long?

Slinky

WantToBeSE wrote: »

So do i just put it on a tray with some seasoning? At what temp and for how long?

I have a recipe for roasted broccoli soup (I use cauliflower though) and the roasting part is 200C with salt and pepper for 20-30 mins. I'd say you could eat it after cooking for that sort of time. You need to toss it in some oil so it doesn't stick to the tray. Keep an eye on it though as it can go from gently browning to charcoal quite quickly.

LutonGirl

My favourite at the moment is a sort of pasta style dish made with courgette noodles. I slice up some onion and mushroom and stir fry those in a bit of fry-light. Then I fling in the courgette noodles made with two courgettes. When heated through I take the pan off the heat and stir in a tub of half fat garlic and herb soft cheese (like Philly, but supermarket own brand) and it's gorgeous. Occasionally I'll bung in some prawns if I have them, and it's really OK with Quorn pieces too.

I've never eaten so many courgettes!

Anne_Marie_2

Sounds lovely LutonGirl. How do you make the courgette noodles?

WantToBeSE

Slinky wrote: »

I have a recipe for roasted broccoli soup (I use cauliflower though) and the roasting part is 200C with salt and pepper for 20-30 mins. I'd say you could eat it after cooking for that sort of time. You need to toss it in some oil so it doesn't stick to the tray. Keep an eye on it though as it can go from gently browning to charcoal quite quickly.

Thanks Slinky.
So, i am really not sure about roasted broccoli. I didnt hate it, which is a good start, but i didnt really like it either. I think i am going to try it again this week but with different spices.

LutonGirl wrote: »

My favourite at the moment is a sort of pasta style dish made with courgette noodles. I slice up some onion and mushroom and stir fry those in a bit of fry-light. Then I fling in the courgette noodles made with two courgettes. When heated through I take the pan off the heat and stir in a tub of half fat garlic and herb soft cheese (like Philly, but supermarket own brand) and it's gorgeous. Occasionally I'll bung in some prawns if I have them, and it's really OK with Quorn pieces too.

I've never eaten so many courgettes!

Sounds lovely! I love zoodles (zucchini noodles) and also carrot noodles. I am going to be trying butternut squash and sweet potato ones this week too!

Anne_Marie wrote: »

Sounds lovely LutonGirl. How do you make the courgette noodles?

You either buy a ridiculously priced spiralizer..or you just buy a julienne peeler and peel the raw vegetable into strips. Really simple.


So, dinner tonight- i had half a courgette and 1 carrot, julienned into noodles. I stir fried 5 or 6 broccoli florets (it was almost half of the bunch i had) in the sundried tomato oil, with some garlic and a diced tomato. Then sprinkled over a little lemon juice

It was so nice!

Tomorrow i am trying cabbage. I'm going to steam it. How long do i steam it for (bear in mind i like veg to be almost raw, still with a little bite)? Do i cut it up into strips or anything, or just separate the leaves?