Eat your Veggies..!!!

We eat a lot of meat in Ireland, however our European neighbours view vegetables a little different than us.  We have been brought up with the idea that a meal is meat and 2 veg, however many of our European neighbours take a different approach and see meat and vegetables  as equals.   They will eat whole meals based on vegetables because they like them and have cooked this way all their lives.

We have access to a fantastic array of vegetables in this country.  Vegetables combined with a carbohydrate like Pasta, Noodles, Rice or Potatoes is an extremely economic way of putting a meal on the table.

We are also fortunate that many of our supermarkets, vegetable shops and markets stock Organic Vegetables. 

The veggies that are in season at the moment are...

September – October 

Artichokes, Aubergines, Beetroot, Broccoli, Butternut squash, Carrots, Courgettes, Cucumber, Fennel,  Kale, Garlic, Leeks, Mange tout, Onions, Parsnips, Peas, Peppers, Radishes, Sweetcorn, Turnip, Mushrooms.

Let’s look at Beetroot... 

Beetroot is a fantastic vegetable but many of us steer away from it because of the bad experiences we have had with beetroot in jars sitting in the rather nasty vinegar.

Fresh beetroot is totally different experience (it is now possible to buy freshly cooked vac packed beetroot in supermarkets)

Why buying beetroot buy beets that are the same size and no bigger than a tennis ball, they will cook evenly if the same size.  Also make sure you buy beets that are intact and not bruised or have broken skin.

In Italy they often cook beetroot in a wood fire they pop it covered in its own leaves into the ashes for about 1 hour.  However, probably the easiest way to cook it at home is to pop them into salted water bring to the boil and simmer until it is slightly separated from the root; the skin should then simply slip off.

What can I do with Beetroot...?

Served beetroot sliced with a drizzle of olive oil and a sprinkling of parmesan.

Beetroot Salad

Slice and combine with crème fraiche and sprinkle with flaked almonds.

Roast Beetroot & Warm Goats Salad

Roast Beetroot on a baking tray drizzled with olive oil and serve warm with grilled goats cheese & rocket salad

Beetroot & Red Cabbage

Finely shred a small red cabbage, cover with some veggie stock with 2 tbls of red wine vinegar and 1 tbls of sugar  cook for 1 hour.  Add a pinch of salt and pop in 3 cooked and finely shredded beetroot, simmer for 5 mins.

Simple Ideas with Vegetables in season right now..

• Make a risotto with mushrooms, peas & roast butternut squash.

• Toss grilled courgettes & peppers through penne pasta with a little basil butter

• Make a filling aubergine bake by layering fried aubergines between layers of cheese & tomato sauce, top with breadcrumbs and bake for 30 mins.

• Noodles tossed with steamed sweetcorn, peas, broccoli & mange tout sprinkle some sesame seeds & a little soy.

• Make a veggie lasagne – roast a tray of peppers, courgettes, aubergines, mushrooms, onions & garlic – make a simple white sauce and layer sheets of lasagne with veggie mixture, sauce and top with grated mozzarella cheese..

• Thai Green Curry – Combine 1 tbls spoon of Thai Curry Paste with 1 can of coconut milk heat gently stirring until well combined , chop some butternut squash, potato, carrots, pop into the curry mixture cook on medium heat for 10 mins, toss in some peas or mange tout and if you happen to have basil or coriander or even unsalted peanuts are fab with this curry... this is such a quick,  tasty, warming, and economical dinner to make... serve with steamed rice..

Make a Filling Satisfying Vegetarian Chilli

Serves 4

2 courgette thinly sliced

2 carrots, thinly sliced

1 small onion, diced

2 garlic cloves, chopped very finely

1 tablespoon chilli powder

1 teaspoon ground cumin

2 cans kidney or mixed beans, rinsed and drained

1 can of chopped tomatoes

Salt & Ground Pepper

1 good glug of olive oil

Directions

Pop a good glug of olive oil into a heavyish pot and heat oil over medium-high heat. 

Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.

Add carrots, chilli powder, and cumin. Cook, stirring occasionally, until carrots are tender, 6 to 8 minutes. Add beans, courgettes, tomatoes and 1 cup water. Simmer for about another 6 minutes until it begins to thicken.

Serve with steamed rice, tortilla chips or tortilla wraps

You could also add some side dishes of grated cheese, sour cream avocado & tomato salsa