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Post by lily on Jan 15, 2009 16:03:24 GMT
Are my latest fave thing. ;D
However, I could do with a few tried and tested ways of using them!
Truth be told, I'm not a mad fan of too much 'sweetness' (roast parsnips are fine for me, without the honey), so have only really had them mashed with ordinary spuds and highly seasoned, and mashed on their own with olive oil, garlic and chilli. As you can see I'm looking for something with no extra added sweetness.
Any ideas?
xxx
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Post by Kelly Sigh on Jan 15, 2009 17:59:14 GMT
Try them wedged and oven roasted - or baked like jackets.
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Post by clarevoyant on Jan 15, 2009 18:00:12 GMT
Leek and Sweet Potato soup is scrumptious.
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Post by Glen B Ogle on Jan 15, 2009 18:20:35 GMT
We generally just peel 'em, quarter 'em and roast with the tatties.
Glen
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Post by shemmy on Jan 15, 2009 19:45:03 GMT
A big favourite with my veggie daughter, so much so, she makes them herself.
Sweet Potato and French Bean Pasties
225g/8oz wholemeal shortcrust pastry 1/2 medium onion, finely chopped 1 clove garlic, crushed 1 tbspn oil 1/2 tspn freshly grated ginger 1/4 - 1/2 tspn chilli powder 1/4 tspn turmeric 1/2 tspn ground coriander 1/2 tspn cumin 1/4 tspn mustard powder 1 medium sized sweet potato, cooked and finely diced 100g/4oz French beans, chopped into 1.2cm/ 1/2 '' lengths 2 tbspns water or stock salt and pepper
Fry onion and garlic in the oil until soft. Add the ginger and all the spices and stir. Add the diced potato, beans and water or stock and cook gently for 4-5 minutes or until the beans begin to cook. Allow the mixture to cool and season well. Roll out the pastry into 4 circles. Place a quarter of the filling in the centre of each circle and dampen the edges of the pastry with a little water. Join the pastry together over the filling. (cornish pastie shape). Make a small hole in each pasty and glaze with milk or egg. Bake for 15 - 20 minutes at 200C / 400F / gas mark 6
They freeze well.
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Post by clarevoyant on Jan 15, 2009 20:55:49 GMT
Ooo, I have two veggies, have copied the recipe! Thanks Shemmy.
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Post by normasnoquers on Jan 16, 2009 20:14:16 GMT
Hi Lily, I sliced them thinly with other root veggies and roasted in a little olive with a few sprigs of rosemary then topped with grilled lamb chops... scrummy. Also Phil has mashed them with sage and served with pan-fried venison and port gravy.
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Post by lily on Jan 17, 2009 11:20:30 GMT
Thanks folks, I've got lamb today so will probably start with Norma's suggestion.
xxx
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Post by Glen B Ogle on Jan 17, 2009 11:57:41 GMT
Last night they went in the stew - as did just about every other vegetable left over from last week's veg box! It keeps life interesting getting different veg every week.
Glen
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