primitives discuss wintertime v*****s

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x75792

Oh my.

kestrel91316  (1000+ posts)        Mon Mar-08-10 05:36 PM
Original message
 
I fixed my new favorite vegetable thing yesterday, got the idea from my BIL a couple of Christmases ago. Don't laugh, it's so simple, it's not even a recipe.

Roasted Winter Vegetables

Chunks of whatever winter v*****s you like. I use butternut squash (peeled of course), potatoes, onions, brussels sprouts(whole, trimmed), rutabaga, carrots. YMMV, use what you like. 1" or so chunks. Spray a roasting pan with olive oil, add v*****s, spray some more and toss. Roast in 450F oven for 45 minutes or so, until tender, stirring 3 or 4 times in the process.

I serve this with a rice pilaf. And no, I'm not even a vegetarian. But it's a glorious meal.

Warpy  (1000+ posts)        Mon Mar-08-10 05:46 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Original message

1. This is what I lived on for almost 3 years along with beans and rice. I did find that a sprinkling of tamari improved the roasted v*****s quite a bit. Pickling bitter v*****s in tamari can turn them quite sweet, too.

Cheap winter root v*****s completely change their personalities when you roast them.

kestrel91316  (1000+ posts)        Mon Mar-08-10 05:51 PM
Response to Reply #1
 
2. I had never had rutabaga before. It's just a turnip of sorts, and

I don't know if I'll bother again with it, I'm such a potato lover........maybe mashed potatoes and rutabagas together??

The brussels sprouts are the best part. I have really falled in love with them the past several years. Too bad I can't grow them here, with our warm dry winters and aphid problems.......(I've tried)

Warpy  (1000+ posts)        Mon Mar-08-10 05:54 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #2

3. I can get turnips down but I'm not fond of them

so now that I'm temporarily not poor, I won't eat 'em. Brussels sprouts were too expensive and I never regretted that.

Roasting does wonderful things to onions, winter squash, parsnips, carrots, and whatever else you can throw in there.

Dry roasting greens is also fun, just de stem, chop, and put onto a dry cookie sheet in a low oven. They can be crumbled into salads and they're really good crumbled over baked taters. It's my favorite way to eat greens.

kestrel91316  (1000+ posts)        Mon Mar-08-10 06:02 PM
Response to Reply #3

4. Oh, that reminds me, I gotta get some parsnips and try them. Another first for me.

I like my greens steamed or sauteed, and fairly tender at that. Spinach with a dollop of cider vinegar is heaven to me.

japple  (1000+ posts)      Tue Mar-09-10 07:16 PM
Response to Reply #3
 
11. Do the greens need to be completely free of water? 

Should I dry them after washing? I'm intrigued by this since I grow kale and turnip greens and am always looking for new and different ways to cook them. What about cabbage? Has anyone ever roasted cabbage?

japple  (1000+ posts)      Mon Mar-08-10 06:46 PM
Response to Reply #2
 
5. Potatoes and rutabagas (or turnips) mashed together with milk, butter, etc. is delicious. We eat it quite a lot.

Frosty1  (1000+ posts)      Tue Mar-09-10 11:28 AM
THE SNOWMAN PRIMITIVE
Response to Reply #2
 
9. Potato, rutabaga and carrots

All mashed together is y***y. I always make it with pork roast.

Warpy  (1000+ posts)        Tue Mar-09-10 12:07 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #9

10. They were pretty good roasted together, too

I think what made the difference was the sweetness of the carrot.

Mind_your_head  (1000+ posts)      Mon Mar-08-10 09:34 PM
Response to Reply #1
 
6. Nothing wrong with inexpensive vegetables......there is nothing "cheap" about the vitamins/minerals/fiber, et al "good things" that most vegetables provide.

Inexpensive (cheap in your lingo) does not mean anything "bad".

Wish you would stop trying to push that meme.

edit to add: you are so incredibly knowledgable. And, through your many posts, I have come to genuinely come to respect and 'love' you (and your great ideas/advice) that you so freely share at the DU.

It seems that you had a very difficult time before you got "the inheritence", and you are still resentful of that time.

There are lots of ppl here who could/would benefit from your largesse of experience before 'the inheritance'. For most of us, there is no inheritance, worthy of any note in our future.

Hence, don't *diss* the 'cheap (inexpensive) vegetables'....it's 'all good', that which keeps us alive!

Warpy  (1000+ posts)        Mon Mar-08-10 11:55 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #6

7. Honey, it was BORING

The best things in the world are a drag if you eat them three times a day for months, year in and year out.

Sorry you missed that part.

However, I just did share my expertise above. Sorry you missed that, too.

EFerrari  (1000+ posts)        Tue Mar-09-10 01:33 AM
DOUG'S EX-WIFE, #03 TOP PRIMITIVE OF 2009
Response to Reply #7

8. Not having a choice is demoralizing. Mom and I are skirting that now this week, now that week WHILE negotiating developing this land we're sitting one. It's even steven whether we lose it before we make the deal in this market. Meanwhile, every spice, every condiment, every little thing that we manage to get in here when we want it, from chiles to cheese, is appreciated. We both can do rice and beans and manage but, it wears on you.

hippywife  (1000+ posts)        Tue Mar-09-10 08:10 PM
MRS. ALFRED PACKER
Response to Original message

12. Turnips are my favorite root v****e along with golden beets to throw together for roasting this kind of dish. The addition of the brussels sprouts is a great idea, too. Thanx for mentioning them. We love them caramelized in butter on the stove top but they would be awesome to mix in, too.

GoCubsGo  (1000+ posts)      Thu Mar-11-10 04:53 PM
Response to Original message
 
13. Add them to a pot of broth...

...puree with your immersion blender (or regular blender), and you'll have a delicious soup. The best combination is with root vegetables. Even better if you add some rosemary, thyme and garlic before roasting.

My favorite roasted winter v****e is cauliflower. I could eat a whole head of it in a sitting. Somebody here recently posted a recipe for curried roasted cauliflower soup from Martha Stewart's web page. I made it, and it was absolutely delicious! The only problem with it was that I wanted to eat all of the roasted cauliflower before it could make it into the soup! I have that problem when I roast root vegetables for a soup, too.

[The Village Idiot]

My dad use to cook a roast in the crockpot that we'd kill for. Around the meat he'd add all kinds of vegetables. potatoes, green beans, corn, carrots, onions etc. The vegetables were nearly as good as the roast when it was all finished.

[GOBUCKS]

EFerrari  (1000+ posts)        Tue Mar-09-10 01:33 AM
DOUG'S EX-WIFE, #03 TOP PRIMITIVE OF 2009
Response to Reply #7

8. Not having a choice is demoralizing. Mom and I are skirting that now this week, now that week WHILE negotiating developing this land we're sitting one. It's even steven whether we lose it before we make the deal in this market. Meanwhile, every spice, every condiment, every little thing that we manage to get in here when we want it, from chiles to cheese, is appreciated. We both can do rice and beans and manage but, it wears on you.

So what happened to the crazy brother? Let's hope there's been no foul play out there in the wilderness.

It sounds like poor stupid Beth, though currently living on McDonald's ketchup packets, is on the verge of cashing in for Mom. I imagine banks will be falling over themselves, racing to finance a lunatic who wants to develop an abandoned goat farm somewhere out in the California desert. The California real estate market is like a license to print money these days.

And one other thing. I'm probably the only one, but I find the repeated use by DUmp women of the word "taters" to be every bit as repulsive as v****e, y***y, or (shudder) t***y. And no, that last word isn't "titty".

[Lord Undies]

Lightly brown some Jimmy Dean's HOT SAUSAGE.  Put it in a casserole dish with a bunch of chopped green cabbage.  Add a chopped onion, celery stalk or three, a green bell pepper, a red bell pepper, throw in a 1/2 cup of Brown Minute Rice, a 1/2 cup of canned condensed milk, and a can of Campbell's Cream of Celery Soup.  Mix well.  Bake for 45 minutes in a 400 degree oven.   Sprinkle with cheese if desired.

No one again will ever think you can't cook.

[Wineslob]

v*****s,= vaginas? I'm confused.

[Celtic Rose]

Lightly brown some Jimmy Dean's HOT SAUSAGE.  Put it in a casserole dish with a bunch of chopped green cabbage.  Add a chopped onion, celery stalk or three, a green bell pepper, a red bell pepper, throw in a 1/2 cup of Brown Minute Rice, a 1/2 cup of canned condensed milk, and a can of Campbell's Cream of Celery Soup.  Mix well.  Bake for 45 minutes in a 400 degree oven.   Sprinkle with cheese if desired.

No one again will ever think you can't cook.

Ohh, that sounds really good. 

[Karin]

I'm probably the only one, but I find the repeated use by DUmp women of the word "taters"

I'm with you on that one, brother. 

Kestrel: 

The brussels sprouts are the best part. I have really falled in love with them the past several years.

Brussells sprouts have falled into disgrace in my own eyes.  I am nauseated thinking about them. 

GoCubsGo: 

My favorite roasted winter v****e is cauliflower. I could eat a whole head of it in a sitting.

  Don't anybody under any circumstances get into an enclosed room or car with GoCubsGo. 

[blitzkrieg_17]

I'm with you on that one, brother. 

Kestrel: 
Brussells sprouts have falled into disgrace in my own eyes.  I am nauseated thinking about them. 

GoCubsGo:    Don't anybody under any circumstances get into an enclosed room or car with GoCubsGo. 

"falled"? 
I like cauliflower though, just had some the other night. I'm with you on brussels sprouts though.