Post by Christie Post by JNugent
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Post by Christie Post by JNugent Post by Christie Post by Yellow
Along with the sprouts.
I just knew that if I waited long enough I'd find someone who actually liked
I suppose there must be quite a few of you about really because how else
would sprouts continue to be an almost obligatory vegetable option with the
Christmas dinner? But it remains one of the few vegetables that haven't been
able to 'grow into', even after making an effort to do so.
Up north, parsnips are, in my experience, rarely seen. Yet in London and
the sahf, they are as obligatory in Christmas Dinner as sprouts. I was
31 and had never eaten a parsnip (not sure I'd even seen one) until I
was served some on a works-outing for Christmas Dinner. On sight, I
assumed they were just more potato (albeit oddly-cut pieces), but th
over-sweet taste caused me to ask a fellow diner what they were.
I still don't like them, though I've been served them many times during
the intervening decades.
Post by Christie Post by JNugent
I am, however, not at all fond of the various dark cabbages. I've never
Same with me, I also have never like those cabbages - and I don't think
that's ever going to change.
Post by JNugent
But white cabbage is good - uncooked, of course - in salads.
Same with me again. I like white cabbage (and red) shredded in salads. And
I've even got into eating cooked white cabbage which I've found can be a
nice change presented in a dinner. It's usually available as an option
close by Toby Carvery and when eating there I always scoop up some of that
to add to my plate now.
Plenty of parsnips on the stores here in Scotland. I only like them if they
are thoroughly roasted. If not they taste dreadful. I never understood how
people like them boiled.
That is exactly how I feel about parsnips. Well roasted, their sweetness is
nice and welcome (slices of small ones, honey-roasted are absolutely
delicious). But boiled parsnip I just leave where it is (same with boiled
swede) - I can't rescued them with any amount of butter and/or salt.
Now swede is a different kettleofish:) I am quite happy with it boiled.
Actually I have never roasted it. Do you roast it the same way as potatoes
It's something I've never attempted nor even seen. But swede is one of my
Dad's favourites, and for many a year I've faced it with a Sunday dinner.
Always boiled and mashed... I just don't like it.
Anyway, I've just had a quick look online and came across this quite
promising recipe of Delia's (it's got a massively long link that will no
doubt be shredded when posted):
I like the quote: "It has been said that even children will eat swede when
it tastes this good." I'm sure this is a vegetable, like sprouts, that I've
been well put-off of as a child and have consequently never come round to
liking. But roasting swede with a bit of cheese might well transform it in
the same way that roasting parsnips makes all the difference.
I'm going to actually buy a swede, try out that recipe and see what it
tastes like - it'll be a complete new experience for me. :)
I just serve it boiled and dressed with plenty of butter and salt. I love
Delia and have all her books .. but not here:)
btw the link works fine:)
I need to have another look through that book.
Thanks for the recipe though, I will try it out when we get home:))
Do report back though if you try it first.