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Rank attained: Orchard owner

Joined: 23 Sep 2007
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Location: Co. Meath

PostPosted: Thu Feb 19, 2009 10:44 am    Post subject: Roast Reply with quote

Many of you probably do this already, many of you might not.
A meal for our family of six from the garden, or at this time of year, from our vegetable store.
Potatoes, Carrots, Parsnips, Turnip (the big ones are better than those Swedes), Onions, Brussel Sprouts, Cabbage (red & green is good) and a couple of garlic bulbs.
Just scrub your potatos, Parsnips and carrots, get that delicious skin inside you. Chop into normal sized pieces as you would normally do with Potatos, Peel your turnip and cut into similar sizes. Steam (important, much better than boiling) until part cooked, tip into a large roasting pan with a half dozen onions peeled and cut in half and the garlic split up into cloves and peeled, chuck in a good dose of those herbs you dried for winter use along with fresh ground sea salt and loads of black pepper. Give a good covering of Olive Oil. Roast until all are cooked and golden brown. Ten minutes before they are finished throw in as many peeled Brussels as you want along with the cabbage chopped chunky.
We have this as a meal at least twice a week, either as is or served with a piece of chicken or other meat, With or without a sauce, it's great either way. Children, of course hate anything begining with veg and ending in table, but our daughters tasted this and loved every last drop.
You can vary what goes in with what you have growing or stored. I've put in Califlower, Broccoli, Sweet Corn etc at the Brussel Sprout stage. There is no end to the mixture you can use, it's all delicious and if you don't save yourself a few Euro per week doing that, then have a pint or two less per week.
By the way, having worked in many large private estates in Scotland for years I had to ensure enough vegatables year round for the "Big House" so worked closely with the Laird's cook, those old cooks are great at using fresh or stored produce.

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