Veg in to veg out 8 easy tweaks to eke out the good­ness

The Guardian - Cook - - INTRODUCTION -

1

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Sim­ply use more veg than you might oth­er­wise. Em­bel­lish a sofrito (that trusted base for so many dishes, usu­ally onion, car­rot and cel­ery) with leeks, fen­nel; even tomato (see p12). You could also in­clude other root veg in your mashed po­tato – swede, turnip, parsnips, and dot more veg­eta­bles than nor­mal around your Sun­day roast joint or bird.

2 Cel­e­brate

The Bri­tish, says Bee Wil­son (p7), have a prob­lem with ap­pre­ci­at­ing fresh pro­duce. Do as the Ro­mans do and make your meals a ver­i­ta­ble veg­etable party, like Rachel Roddy’s mine­strone (p12).

3 Mul­ti­ply

Have more dishes on the ta­ble, but smaller ones – lit­tle tastes of many veg­eta­bles, such as our Asian-in­spired spread (p8).

4 Pickle

Any straight­for­ward overnight pickle means you’ll al­ways have ready-toeat veg to hand. Kylee New­ton’s easy pickle brine recipe is al­ways a win­ner (p9): it makes the most of a glut, pre­serves flavour and crunch, and adds lip-puck­er­ing sweet/sour/salty notes to any dish.

5 Gar­nish

Fi­nal flour­ishes aren’t just for aes­thetic ef­fect. Throw some chopped spring onion, radish, fresh herbs or some­thing pick­led on to your plate be­fore serv­ing to give it a nu­tri­ent boost.

6 Shred

A slaw is a great thing to have around. Grate your choice of root veg, toss to­gether, and dress in a mix of oil, acid, salt and flavour (such as gar­lic, gin­ger, chilli, herb, spice). Slaws are bet­ter after a cou­ple of days in the fridge – eat­ing more veg doesn’t mean cook­ing anew each day.

7 Sub­sti­tute

Swap in a veg­etable where you’d nor­mally have some­thing else, such as a finely diced cele­riac in­stead of risotto rice, or spi­ralised cour­gette in place of spaghetti, as Tom Ker­ridge does on p15.

8 Hide

Sneak veg into dishes to dupe the du­bi­ous into eat­ing some good­ness. Our pick of veg­etable bakes (p10), with fudgy squash and parsnip cakes, shows this needn’t mean be­ing too vir­tu­ous.

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