Winning all whites (+recipes)

While we're all thinking warm and fuzzy thoughts about our fabulous All Whites, I thought it appropriate to showcase white vegetables. Several are much maligned - as were the All Whites before the World Cup - but given the proper treatment they are winners.
Cauliflower is one vegetable that was often boiled to death in the past, resulting in a nutritionless mush and leaving an offensive odour throughout the house. My grandfather loved it cooked like this with his Sunday lunchtime roast. When I served it as florets in a stir-fry, he pushed them to one side of his plate.
Cauliflower (from the Latin word meaning cabbage flower) has been part of the Mediterranean diet for thousands of years. I love it lightly blanched then cooled and served as part of salad nicoise or topped with tapenade or a spicy Indonesian peanut sauce. Florets also make wonderful dippers for guacamole and flavoured hummus.
The potato is at the opposite end of the popularity poll from cauliflower (the most popular vegetable in the country). Potatoes are most often sold in bags with cooking methods defined on the pack which is useful.
You can also purchase general-purpose potatoes. Potatoes make a fabulous base for soups - check out the leek, potato and savvy recipe.
Leeks, like the cauli, are another vege that attracts ambivalent remarks.
A member of the onion family, they have a mild, sweet flavour. The tough green leaves need to be discarded. Wash leeks in cold water before use. Add them to casseroles in place of onion, wrap them in bacon and bake or simmer gently with crushed garlic, butter and sauvignon blanc.
A little finely sliced raw leek is an interesting addition to salads.
Turnips are a prized vegetable in many cuisines and Kiwi chefs love to use baby ones as garnish for mains. Larger turnips are great roasted and young turnips can be julienned for salads.
I prefer adding some sweetness in the form or honey or maple syrup to cooked turnips.
RECIPES
LEEK, POTATO & SAVVY SOUP
I used a liquid vegetable stock available in pouches from Essential Cuisine. If making your own, ensure pale vegetables are used.
400g (two large) leeks, white parts only
1 tbsp each: olive oil, butter
1 medium onion, diced
1 cups sauvignon blanc
2 cups light vegetable stock
400g potatoes, peeled and cubed
3 cloves garlic, diced
Salt and white pepper to taste
1/2 - 3/4 cup cream
Slice the leeks finely and wash well. Heat the oil in a heavy saucepan. Add the butter. When sizzling, add the leeks and onion and cook over low heat, until tender. Add the wine and simmer for five minutes. Add the stock, potatoes, garlic, salt and pepper. Cover and simmer for about 25 minutes, until the potatoes are soft.
Remove from the heat. Puree until smooth, preferably with a hand-held blender. Just before serving, heat through and stir in the cream.
May be garnished with a drizzle of avocado oil or chopped chives. - Serves 4-6
THAI-STYLE FISH CAKES WITH TAMARIND
Choose a cheaper fish with white flesh.
1/4 cup peanuts
500g skinned and boned white fish fillets
3 cloves garlic, crushed
1 tbsp each: finely grated root ginger, tamarind paste
2-3 tsp diced, seeded green chilli or to taste
Salt to taste
1/4 cup finely chopped coriander
Rice bran oil for frying
Lightly toast the peanuts, then finely grind. Cut the fish into chunks and place in a food processor. Pulse until smooth. Add the garlic, ginger, tamarind, chilli and salt. Pulse until blended. Put the mixture in a bowl and stir in the ground peanuts. Form into about eight fish cakes. Chill until ready to cook.
Heat the oil in a non-stick frying pan. Saute the fish cakes for two to three minutes each side, until lightly golden and cooked.
Great served with a dipping sauce of Thai-style sweet chilli sauce or equal amounts of lemon juice and fish sauce with a little diced chilli. - Serves 4
ROASTED CAULIFLORETS WITH GARLIC
4 cups cauliflorets
4 cloves garlic, crushed
Juice 1 lemon
1-2 tbsp olive oil
Flaky salt and freshly ground black pepper to taste
Preheat the oven to 400C. Place the cauliflorets into a plastic bag. Combine the remaining ingredients and add to the bag. Move the cauli around so it is well-coated. Tip into a small roasting pan. Roast for about 20 minutes, until the cauli is tender when pierced with a skewer. Excellent garnished with grated Parmesan cheese or chopped parsley. - Serves 4-6
BABY TURNIPS WITH SWEET DRESSING
290g packet baby turnips, trimmed
1 1/2 tbsp cider vinegar
2 tsp each: runny honey, Dijon-style mustard
Freshly ground black pepper to taste
1 tbsp olive oil
2 tbsp finely chopped mint
Simmer the turnips in salted water for about 10 minutes or until just tender. Drain thoroughly. Meanwhile, whisk the vinegar, honey, mustard and pepper in a bowl until smooth.
Heat the olive oil in a small frying pan. Add the turnips, turning for a few minutes until lightly coloured. Add the vinegar mixture and stir until the turnips are well-coated and the glaze is thick. Add the mint, mix well and serve. - Serves 4
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