Vegging Out

2015-02-03 09.41.08

I don’t generally believe in New Year’s Resolutions, but we have made one change recently which co-incidentally has happened at the start of the year. We had a leaflet dropped onto our boat by a fellow moorer who works on an organic farm, offering veg boxes delivered directly to boats. A neighbour and I decided to share the smallest one. So now we get lovely seasonal organic veg delivered on a weekly basis, which is exciting, but also challenging. We really don’t eat enough vegetables and so I’m going to have to find ways of using them up and doing more with them. It will be a good exercise in eating more healthily and cooking from scratch.

So I’m on the lookout for simple ways to eat more vegetables without completely altering our eating habits, which seems the most realistic way to eat better – suddenly making a huge switch is less manageable, especially as James’s very physical job at the moment means that he needs lots of carbs!

A few ideas:

  • Adding “white” root veg such as parsnip, celeriac and turnip to mashed potato
  • wilting greens to go in a tomato pasta sauce
  • adding caramelised onions and leeks to gravy
  • bringing chopped carrots to work as a snack
  • making warming stews and casseroles on the stove or in my Wonderbag* when I have time at the weekends
  • using up any leftover veg in a soup which can be stored for a few days on the baseplate and brought in to work for lunch in a tupperware pot.

Any more suggestions?

*Modern version of the traditional “straw-box” concept – an insulating bag to keep a pre-heated pot of stew cooking in its own heat for several more hours after cooking. Amazingly useful – and I’ll do another post on this soon, just need a few better photos!

Categories: Uncategorized | 6 Comments

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6 thoughts on “Vegging Out

  1. There is aways forever soup – keep it on the stove and then add things every day – but you have the right idea with cooking vegies. Looking at your veggie photo, I have just made a wok -full (is there such a word) with leek, red pepper, garlic and some courgettes – fried, then stewed – with a little white wine worchester sauce and tomato pure. Use good olive oil and a veggie cube, and ten minutes later its lunchtime. Chuck in some broken spagetti and its called Ministrni! Fresh brown bread, and its the business.

  2. Graham

    Try adding some carrot to your mashed potato too. Parsnip, swede (as opposed to white turnips), carrot and potato mash is wonderful. Try experimenting with the proportions to get the colour/ flavour/texture combinations you like. Butter, milk and various spices ( Worcester/HP sauce, Branston Pickle would add a nice canal touch ) can be added for variety and new flavours. Any left overs can be made into small cakes and fried, better than hash browns!

    Since most of these ingredients could be liberated from along the canal I’m sure the old boatmen from Willow would recognise your concoctions.

  3. Andy

    How about dumping the whole lot in the pot as soon as you get it, rather than fretting for days until it’s all a bit soggy before boiling it up with an oxo cube in desperation as I do. Beetroot, black kale and butternut squash soup anyone?
    To be fair, Karen here is the one to blame – Andy at least tries to be creative.

  4. Getting James to eat vegetables?

    Any vegetables?

    At all?

    Fish Pie next!


  5. Neil Corbett

    I hardly ever make a curry without a parsnip in it and a courgette sliced into discs. The parsnip adds sweetness and the courgette takes on the sauce. Grate courgettes, squeeze dry and add to mince to bulk it out with less fat and calories – works well with burgers and stuffing for peppers. Butternut squash makes great chips if you brush with oil and a sprinkling of spice and either grill or roast really hot. My mum always used to do leeks with a white sauce and they were lovely that way.

  6. I’m late to the party here, but often add vegetables to quesadillas & frittatas, or roast them to include in panini or pasta dishes. Cheese & hot sauce can convince my husband to eat peppers, Brussels sprouts, mushrooms, zucchini, broccoli, cauliflower almost cheerfully. Eggplant and parsnips, not so much.

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