The vegetable you never know what to do with

[severnside gull]

celeriac? - make a remoulade (raw celeriac grated and coated with a sauce made from 1/3 dijon mustard and 2/3 mayonaisse plus lemon juice salt & pepper) - pop in the fridge for ten minutes and serve with thin toast with some watercress or lambsleaf lettuce - try it, you really don't know what you're missing

alternatively make some celeriac mash - normal mashed potatoes then add roughly the same amount of celeriac boiled seperately for 15/20 minutes and smashed in a blender or passed through a sieve. Mix the two together with butter and seasoning.Either serve right then just as you normally would mashed 'taters or return to an ovenproof dish and grill lightly for some added flavour. Brilliant with steak

 

[jakarta]

For me, it's the aubergine.

Sorry the worlds best cuisine (Mediterranean) uses the aubergine extensively.

You must have confused it with the turnip or somesuch....

 

[Seagulls over Essex]

For me, it's the aubergine.

For my missus, it has to be the marrow

 

[severnside gull]

surprising how many married women are not keen on the marrow

 

[Spider]

Celeriac is one of my favourite veg. Celeriac puree is lovely, as is celeriac mash!

 

[Lush]

Pretty much anything outside an Asian shop. It all looks huge. Or blackened. Or knobbly. Or a strange green colour.

 

[Couldn't Be Hyypia]

I cook with aubergines a lot, but these are some recipes that use aubergine as the main ingredient. Once you work out how to use them, you'll be hooked.

Baba Ghanoush - aubergine puree, superb on pittas - http://www.guardian.co.uk/lifeandstyle/2011/may/10/nigel-slater-baba-ghanoush-recipe

Caponata - aubergine stew. Served cold is amazing but also warm over pasta. I can't make it as well as Carluccio, so buy some from his deli if there is one near you - http://www.antonio-carluccio.com/Caponata

Aubergine Parmigiana - baked aubergine, a bit like Mousaka (already mentioned I think) but veggie - http://www.jamieoliver.com/recipes/pasta-recipes/melanzane-alla-parmigiana-aubergine

Mousaka of course. And used in Ratatouille (sp?).

Bangin' Barta (turns out it's actually Baigan Bharta) - curry house classic- aubergine curry - http://allrecipes.com/Recipe/Baingan-Bharta-Eggplant-Curry/Detail.aspx

Griddled Aubergine - sliced, lightly oiled and seasoned, hot griddle. Drizzle with more oil, pepper and lemon juice while still hot - lovely Summer vegetable with kebabs or anything from the BBQ (do the same with corgette and peppers - all three together is superb).

Aubergine Rolls (stuffed with mozz and ricotta) - lovely supper dish - http://www.bbc.co.uk/food/recipes/stuffedaubergineroll_85751

Aubergines Tempura - yummy - http://www.bbc.co.uk/food/recipes/auberginetempurawith_85869

Thus ends the ad for the Aubergine Marketing board!

PS Most modern aubergines don't need salting and rinsing to get rid of the bitterness. That's been bred out of them. Ignore this in recipes.

 

[8ace]

Celery - nasty stuff.

I know a good use for celery

 

[clapham_gull]

I cook aubergines a lot, but I'm pretty funny about them.

( attempting to grow them for the first time this year )

I have to salt them for at least an hour, then rinse and squeeze all the water out. They say you don't have to do that - but they cook much better.

Spanish do something simple and nice with them.

Fry them sliced length ways, and on a base of tomato sauce, layer the aubergines with serrano ham. Finally cheese on to and under the grill.

Bit like the Italian dish mentioned above, which coincidently I are the first time last week.

Also eat a lot of celariac, but usually as soup. They are very cheap in Lidl...

 

[SULLY COULDNT SHOOT]

Mousaka
Imam Bayıldı
Patlıcan kebab
Patlıcan salatası

Just to name a few....

 

[footychick]

Weird, wacky and unusual fruits and vegetables

Some weird ones here.

 

[Return of the Rev]

for me, it's the aubergine.

sliced,baked with cheese and toms on it!

 

[Dick Knights Mumm]

 

[Trufflehound]

Calm down Esther!

 

[keaton]

Like Aubergine's: Melanzane alla Parmigiana, in Moussaka and Ratatouille, and very good just griddled with oil and garlic

Love Celeraic: great for soups and stews, sliced raw in salads and remoulades, gratins and you can treat it like a healthier potato for most things

 

[brunswick]

chop up, stick in a soup with lots of mushrooms, & green peppers

or fry them....

 

[Danny-Boy]

Dougie Freeman. Don't know whether to fricasse him or just a slow pot roast.

Any suggestions?

TNBA

TTF

Haggis. With neeps and tatties. He'd have you for brekkies though.

 

[The Large One]

Slice the aubergine, drizzle with honey and ground cinnamon, grill on a high heat for a couple of minutes.

Serve with vanilla ice cream.

 

[PHCgull]

i see no one's come up with a use for the kohl rabi yet

apart from alien impersonations of course

 

[keaton]

PHC gull

BBC - Food - Recipes : Turkish kofta kebabs with minted yoghurt and kohlrabi and carrot salad

I've made that but used cabbage instead and it was lovely