Spin off from Roast Dinner posts

I have Brussels tops on my veg patch but no actual sprouts this year this has never happened before.

BigBertha1

Parsnips are the work of the Devil.

Sorry, no - that’s white chocolate.

hollysteers

I’ll be putting my sprouts on for Chr*st**s in about an hour’s time😁

Crikey, that will be touch and go, hollysteers.

Parsnips are the work of the Devil.

I’ll be putting my sprouts on for Chr*st**s in about an hour’s time😁

Sweetheart cabbage appreciation brigade
😅

My husband removes all the large 'veins' from the cabbage and cooks it for a few minutes only with fennel seeds it's delicious.
A French neighbour was puzzled about it staying so green, apparently she cooks cabbage twice to avoid getting wind.

Oh, I remember those big tablets used to cook marrowfats/mushies! DM and MiL used to serve them with ham shank as pea and ham soup.
Sweetheart cabbage. Mmmmm.

It is tricky in our house as DH can only eat mushy veg. He has a swallowing problem.
I keep my veg separate eg broccoli, green beans, but have to compromise on cabbage.
I like carrots fairly well cooked, even better roasted with parsnips.

I prefer carrots grated raw or roasted to cooked ones, although Chantaray carrots are lovely if cooked al dente.
My grandmother boiled veg completely to a mush (and added soda bic), my mother slightly cooked them less so but salt was added liberally to the boiling water. Any nutritional value went down the plug hole when they were drained!
I love lightly steamed cabbage, sprouts, beans etc, only swede and potatoes have to be ‘mashable’, parsnips are always roasted 😋

Potatoes are boiled until they are mashable.......don't know if that actually is a word.
Greens are dropped into boiling water for around 3 minutes and carrots are cooked to the al dente stage, I cannot tolerate overcooked vegetables, particularly greens and don't get me started on overcooked brussels sprouts!

we need a catchy hook line.
S.C.A.B... sweetheart cabbage appreciation... and something beginning with B.

Let's encourage others to join our sweetheart cabbage appreciation society! It is an underrated vegetable. 😁😁😁

I can take or leave carrots.
I do eat them, but come to think of it, I don't like them that much.

Some root vegetables absolutely need to be cooked until tender -- like swede, celeriac, parsnips, especially if you're going to mash them.
Carrots I cook until they are almost tender but not mushy (and finish them off in the pan with butter and grated nutmeg). Similar for cabbage but finished off with butter, pepper and a few caraway seeds. Or sautéed pancetta cubes.

I like tinned marrowfat peas, and I usually grow them so I can eat the shoots as salad leaves. (Well, I used to)

My MiL used to refer to veg that wasn’t mush as “half raw”. She also had big jars of dried marrow fat peas which she cooked with giant tablets of bicarbonate, just in case a vitamin might be lurking still🙄
I grew up on a Market garden and was used to better. But would not have dared criticise. Hilariously DH now looks back on her cooking with nostalgia. 😱

Razzamatazz

My Mum also put bicarb in green veg, she was upset when I didn't do it. She also used to peel the veg Christmas Eve and leave them in water, which I also didn't do.

My mum did both of those things too, Razzamatazz.

That sounds lovely, too.

I've often thought that sweetheart cabbage is underrated.

Its reasonably priced, barely any waste, or insects, and it keeps for ages, too.

I use sliced sweetheart cabbage instead of pasta on a low carb diet

It does.
All the gravy seeps into the "rounds", too.

Oh I've just thought, brussel tops!! I love those, too.

Yes, sweetheart cabbage does lovely 'rounds' doesn't it. We grew a lot of veg when I was young so it's a lifelong habbit.

Oh I love that, too.
I slice it into "rounds" and keep them intact.

I'm so glad my mum force fed me veg when I was little.

I dislike undercooked carrots, although I know they shouldn't be overdone. My absolute favourite is cabbage, particularly sweetheart cabbage. I could eat it every day. Sometimes I'll add a bit of pasta and then cover the whole lot in cheese sauce.