Quizzes & Puzzles0 min ago
Vegetables
20 Answers
What would you consider to be the most boring vegetable in the world? (i.e. limited culinary use & bland taste).
I'm torn between marrows, courgettes and aubergines.
I'm torn between marrows, courgettes and aubergines.
Answers
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Champers
You've not tried baked marrow?! Delicious, when it goes golden and gooey around the edges (like toffee)...very tasty!
Hollowed out and baked with favourite mix i.e. savoury mince or bolognese..delicious!
Courgettes, sliced and fried till golden with flaked almonds!
You can STICK the aubergines tho! ☺
You've not tried baked marrow?! Delicious, when it goes golden and gooey around the edges (like toffee)...very tasty!
Hollowed out and baked with favourite mix i.e. savoury mince or bolognese..delicious!
Courgettes, sliced and fried till golden with flaked almonds!
You can STICK the aubergines tho! ☺
-- answer removed --
Go for it Champs
Plain boiled marrow is quite bland but with a white sauce can be quite tasty (onion or a little cheese added if you prefer).
Had a bad experience with a Moussaka once, and it did put me off - it was so bitter!
When we went to Cyrus a restaurant used to serve up a very popular starter....using courgettes sliced lengthways and filled with a delicious minced meat filling and grilled, but damn me I can't remember the name!...so if there's anybody out there that knows I will be very grateful....
Bon Appetite C.
Plain boiled marrow is quite bland but with a white sauce can be quite tasty (onion or a little cheese added if you prefer).
Had a bad experience with a Moussaka once, and it did put me off - it was so bitter!
When we went to Cyrus a restaurant used to serve up a very popular starter....using courgettes sliced lengthways and filled with a delicious minced meat filling and grilled, but damn me I can't remember the name!...so if there's anybody out there that knows I will be very grateful....
Bon Appetite C.
Hi n00dles - 'olokithakia gemista me kima' to you:
4 lbs ripe courgettes - go for the big ones for ease of stuffing
1 lb minced beef
2-3 medium sweet onions
2/3 cup rice
7 tbs butter
1 small bunch parsley
1 egg yolk
3 tbs flour
1 lemon
2 tsp salt
1 tsp pepper
-Cut the ends off corgettes and take out all flesh
-Place 'shells' in a bowl of water and after 5 min strain them
-Put meat in a bowl with finely chopped onions and parsley and mix, add rice, salt and pepper and mix and water or stock to loosen if too dry.
-Stuff courgettes with mixture - leave space at the ends because the rice once cooked expands
-Melt most of the butter in large saucepan and add courgettes. Cover with stock or water, and add salt and place a plate on top of them to hold them down as they cook and cover pan.
-Let simmer until fully cooked
-When ready, melt rest of butter in a small saucepan. Add flour and whisk. Add juices from courgette pan to the flour to make a paste then enough stock and simmer until sauce gets very thick
-Beat the yolk in a large bowl and add to the sauce while stirring, finish with lemon juice to taste.
Flash under grill and serve
Above is an adapted base recipe - few versions around of course.
And '. . . me kima' is with meat, '. . . .me avgolemono' is with an egg and lemon sauce, '. . . me Yiaourti' is yoghurt sauce. And KOLOKITHAKIA TIGANITA is plain fried courgette with a yoghurt.cucumber sauce for dipping.
Hope thats what you were looking for. . . .
Who says veg is boring??? Marrow - stuff with couscous, spicy sausage and peppers, rice and herbs, any ragu: cucumber - peel, slice and fry and add to any veg dish. Use bitter c/cumber for another taste; aubergine - stuff with
4 lbs ripe courgettes - go for the big ones for ease of stuffing
1 lb minced beef
2-3 medium sweet onions
2/3 cup rice
7 tbs butter
1 small bunch parsley
1 egg yolk
3 tbs flour
1 lemon
2 tsp salt
1 tsp pepper
-Cut the ends off corgettes and take out all flesh
-Place 'shells' in a bowl of water and after 5 min strain them
-Put meat in a bowl with finely chopped onions and parsley and mix, add rice, salt and pepper and mix and water or stock to loosen if too dry.
-Stuff courgettes with mixture - leave space at the ends because the rice once cooked expands
-Melt most of the butter in large saucepan and add courgettes. Cover with stock or water, and add salt and place a plate on top of them to hold them down as they cook and cover pan.
-Let simmer until fully cooked
-When ready, melt rest of butter in a small saucepan. Add flour and whisk. Add juices from courgette pan to the flour to make a paste then enough stock and simmer until sauce gets very thick
-Beat the yolk in a large bowl and add to the sauce while stirring, finish with lemon juice to taste.
Flash under grill and serve
Above is an adapted base recipe - few versions around of course.
And '. . . me kima' is with meat, '. . . .me avgolemono' is with an egg and lemon sauce, '. . . me Yiaourti' is yoghurt sauce. And KOLOKITHAKIA TIGANITA is plain fried courgette with a yoghurt.cucumber sauce for dipping.
Hope thats what you were looking for. . . .
Who says veg is boring??? Marrow - stuff with couscous, spicy sausage and peppers, rice and herbs, any ragu: cucumber - peel, slice and fry and add to any veg dish. Use bitter c/cumber for another taste; aubergine - stuff with
Hi pagey3 - Peas! Boring! - Got to take issue with that one . . .
raw fresh peas, straight from the garden into a salad - heaven - sweet, crunchy and the real summer taste.
Or add to sauteed lettuce. Or make a pea soup - serve really cold with a swirl of sour sream and olive oil, or hot with bacon; or make to a sauce for pasta, or process and add to cream cheese and seasoning for a pate, or make a pea rissotto . . . and so on and so on . . .
Sorry Champs - I'll stick up for vegs. They are good for you, versatile and yes, tasty too . . .
raw fresh peas, straight from the garden into a salad - heaven - sweet, crunchy and the real summer taste.
Or add to sauteed lettuce. Or make a pea soup - serve really cold with a swirl of sour sream and olive oil, or hot with bacon; or make to a sauce for pasta, or process and add to cream cheese and seasoning for a pate, or make a pea rissotto . . . and so on and so on . . .
Sorry Champs - I'll stick up for vegs. They are good for you, versatile and yes, tasty too . . .
Agree that marrow doesn't have much going for it. We grow our own courgettes and pick them when they're only three inches long. This small, they're delicious raw in salads and also lightly stir fried.
Celery hearts are lovely but some of the outer stalks of the commercial stuff are bitter and unpleasant.
Commercially grown cucumber are an abomination. However, if you grow your own mini cucumbers and pick them when they're about four or five inches long they're crisp and crunchy - just like biting into a juicy apple.
I think some of these vegetables taste boring because they're commercially grown for size and yield rather than smallness and quality of taste.
Celery hearts are lovely but some of the outer stalks of the commercial stuff are bitter and unpleasant.
Commercially grown cucumber are an abomination. However, if you grow your own mini cucumbers and pick them when they're about four or five inches long they're crisp and crunchy - just like biting into a juicy apple.
I think some of these vegetables taste boring because they're commercially grown for size and yield rather than smallness and quality of taste.
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