Overlooked vegetables

[Pevenseagull]

I've got a steady crop of Swiss chard brightening up my dinner plate. Piece of piss to grow, looks lovely, versatile and delicious. Hail chard!

 

[Trufflehound]

I can't recommend this enough. Beetroot and horseradish pie. I have beetroot a lot, delicious.

http://www.waitrose.com/home/recipes/recipe_directory/b/beetroot_and_horseradish_pie.html

Beetroot and horseradish is one of the best double acts in food.

 

[Trufflehound]

I love Kale, you don't see that about as much as you used to.

You should try living over here. Kale - boerenkool - is a national winter staple in the Netherlands, best mashed up with potatoes and lots of milk and butter as stampot. Love it.

 

[Staly]

Marrow.

This concludes my annual contribution to Northstandchat.

 

[surrey jim]

Can't think that leeks or courgette are overlooked but those are the two main ones eaten in our household

 

[Couldn't Be Hyypia]

The humble cauliflower- raw or lightly steamed, not boiled to death as per old fashioned school dinners- is a hugely underrated vegetable.

I am right back into a bit of cauliflower love lately.

A belter - http://www.eatingwell.com/recipes/cauliflower_red_lentil_curry.html

 

[Albumen]

Marrow.

This concludes my annual contribution to Northstandchat.

Nice work lurker!

 

[Lady Whistledown]

A belter - http://www.eatingwell.com/recipes/cauliflower_red_lentil_curry.html

Oooh, nice

 

[The Antikythera Mechanism]

Spaghetti Squash - use in place of ordinary spaghetti, or on its own with garlic butter

 

[Hillian1]

Spaghetti Squash - use in place of ordinary spaghetti, or on its own with garlic butter

That looks lovely.

Where can I get it?

 

[The Antikythera Mechanism]

That looks lovely.

Where can I get it?

Large Waitrose stores and speciality greengrocers, or grow your own from seed

 

[gjh1971]

Page three and no one has mentioned ASPARAGUS yet

 

[Herr Tubthumper]

Page three and no one has mentioned ASPARAGUS yet

Good call. This veg is given the correct reverence in Germany though; the spargel saison is an important period in the calendar.

 

[tinycowboy]

Good call. This veg is given the correct reverence in Germany though; the spargel saison is an important period in the calendar.

In our house, we always call asparagus Spargel - we're kind of crazy, in a boring way. My six months of living in Marburg is to blame. Mmmm Federweiss...

 

[Dick Knights Mumm]

Marrow.

This concludes my annual contribution to Northstandchat.

Top post.

 

[Simster]

Marrow is ok, but a little watery, so definitely needs help. Butternut squash is possibly the daddy here, IMO. Bit of olive oil, and roasted with roast dinner of your choice. Dreamy.

What about samphire? A true culinary TREAT, though not so much forgotten as barely known.

 

[Hillian1]

What about samphire? A true culinary TREAT, though not so much forgotten as barely known.

Samphire warped my kitchen worktops, FACT.

 

[Meade's Ball]

I know this is no directly vegetable-related message, but as a vegetarian, i tend to think i have the right to say that any foodstuff i mention is fundamentally a vegetable. Recently, partly thanks to a jaunt to Sicily and everything there being pistachio-infected, i have been making some nice meals with crushed pistachio rice at its base. Frying the smashed nuts with some garlic and then coating the cooked rice in it has been utterly yummy. Slithers of mushroom and some sweet pepper pieces and some broccoli i had with it the other day and it was well nice.
I'll tire of it i am sure and pick on a new nut to accompany it, but at the minute i am pistachio mad.

 

[Meade's Ball]

Also, i am into the white courgette more than its darker pelted brethren.

 

[DarrenFreemansPerm]

What about samphire? A true culinary TREAT, though not so much forgotten as barely known.

Shudder. Gives me bad memories of what should have been an awesome summer living in Newquay, when in fact I spent I 12 hours a day, 6 days a week in a tiny sweaty kitchen. Nice stuff though


Beans is my contribution. Not Heinz or anything like that but Borlotti beans. Lovely in soups, stews, casseroles and cassoulets.