The wind is whistling and I have deliciously warm new tights and boots on - winter has arrived in my neighbourhood. It's time to crank up the oven and get started with the winter veggies.
With so many delicious vegetables filling the greengrocers' shelves, we are spoilt for
choice, so today I've decided to use scrumptious nutty parsnips,shallots and meltingly tender field mushrooms which have been seen for sale on the side of the road in some parts. Grab them, or find a field and pick some yourself. They taste considerably richer and have an exceptionally delicate texture compared to supermarket offerings.
What else? Carrots in all their different colours, shapes and sizes are lovely and sweet cooked whole. Keep an eye out for different varieties available at markets and gourmet food stores.
Cauliflower can be dull, though my mother's, baked under a blanket of velvety, bubbling cheesy sauce, is more than enough to bring forth happy childhood memories. However, you don't want to be eating cauliflower like that every week unless a more generous womanly frame is desired. Not to worry, I have discovered cauliflower goes rather well with turmeric, tossed in a little oil and roasted until soft and slightly crispy. Enjoy!
CHEF'S TIP
Don't wash mushrooms to get rid of any dirt, just gently wipe with a damp paper towel. Choose smaller parsnips and carrots to avoid any woody centres.
