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posted by [identity profile] bugshaw.livejournal.com at 01:58pm on 06/03/2006
I love mashing additional root veg into potato. It tastes lovely, adds a portion of veg, and gives you more bulk for your calories (if you care about such things) than straight potato. Swede, carrot, celeriac, parsnip are all good.

I have five large beetroots :-(
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posted by [identity profile] feorag.livejournal.com at 02:33pm on 06/03/2006
I had some beetroots (three, small) a couple of weeks ago, but when [livejournal.com profile] autopope went out, I looked at them to see if I could make soup, and they'd gone smalelr and wrinkly. Alas. I think the swede will last forever, though.
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posted by [identity profile] bibliofile.livejournal.com at 05:51am on 07/03/2006
One friend of mine likes to roast beets with other root vegetables and says that they turn out very tasty that way. There's peeling in there somewhere, though I'm not sure where.

The only use I have for swede is in Branston Pickle, and really isn't that why we have Crosse & Blackwell? (I don't cook much; I'm more of a baker.)
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posted by [identity profile] bugshaw.livejournal.com at 09:18am on 07/03/2006
I'm on my own this evening (so can have as many vegetables as I want), so I think I'll do the roast beets thing. And onion, carrot and parsnip. I have made beetroot soup a few times, but it comes out unnervingly pink, like raspberry sorbet.
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