What veg could you not live without?

Potatoes, onions, garlic, tomatoes and frozen peas!!

@granjura Did you mean 'what is asafoetida'?

Another name for it is 'Devil's Dung...' It does stink in its raw form, but it is often used in vegetable dishes, dahl and so on, as an aromatic - and when cooking smells like frying onions.

It's onions and garlic for me. I start frying onions then think about what to put with them. I think lot's of other foods would be boring without them.

Also in stir fry. We've just had that not ten minutes ago and it had celery in it.

I think mine would be celery. It's good raw, cooked in cheese sauce, or put in soups and stews.

asafoetida? what on earth is this? I will just hve the one, and not give any to OH and give him one (jerusalem artichoke...) to take to casualty with me- just in case. Any info from anyone though?

It would have to be onions and tomatoes.
After that carrots, broccoli and runner beans.
I wouldn't want to do without any - I love all vegetables.

No, right thread - I need a glass of wine!

Wrong thread - should be in the soups!

I sometimes use asafoetida in vegetarian dishes - gives a lovely warm pungent taste but not 'hot'.

Potatoes, cauliflower and cabbage.

Onions and mushrooms are a bonus but the first three are definitely irreplaceable.

Any advice?
granjura Keep posting; then we will know you are OK
We will send out the St Bernard if we don't hear from you

(seriously, do be careful)

To stop Jerusalem artichokes being fartichokes, add asafoetida to them while cooking. It counteracts the chemical that causes the problem. Yes, a big favourite in our house is a soup made from them.

ah well- will just join the dogs then- fairness at last ;)

Jerusalem Artichokes are indeed delicious but are not called fartichokes in this household for nothing!

I think Jerusalem artichokes are very much like potatoes to taste. However, once you have planted them in a plot they tend to pop up year after year. Very handy! x

I think horseradish can be a bit of a nuisance in the garden.

We have an allotment and go there in the morning weather permitting. We collect whatever is ready, bring it home chop it up, add olive oil and balsamic vinegar. While it is cooking we have our showers, add some garlic bread to the oven, then have a delicious lunch. It is often fennel, beetroot, shallots, tomatoes, garlic, broad beans, butternut squash and anything else to hand.

Asparagus, lightly cooked just after picking is delicious and even when my gc were tiny they ate it like sweets.

I remember you have to peel them quickly and get them into water with lemon juice as they discolour very quickly otherwise. Then rinse and cook.

Fennel- yes love fennel, raw or cooked and served with a cheese sauce with Gruyères cheese- yum.

Now a question about veg. I was given some very tall yellow helianthus - and one of the plants was growing at the front of the border and was much much too tall for the location, so I dug it up. Up came lots of big round reddish roots- which I left on the ground and they had the frost. Couple of days ago, I found an article in a magazine about jerusalem artichoke- and there they were! So I collected them and brought them in. Been looking at lots of articles on Google- to see if they are all edible, or if there are some poisonous ones- but can't find anything negative about them. So am thinking of having some tomorrow to try. Any advice?

There should be plenty more where the other plants were growing behind the veg plot.

Fennel.
Tomatoes, garlic, kale, peas, and brussel sprouts also on the list. I like most veggies - I have even managed to eat beetroot so long as there's no vinegar in sight

Love absoutely all veg- but try to stick to those in season.

Potatoes, spuds, murphies - I'll have no truck with this pious fiction that potatoes somehow aren't vegetables/don't count. Populations have survived on little else before now...

Actually though, for me, myself, personally, like (!) I have, like some others here, to plump for the alliums - there's no starting without an onion, and a meal without garlic is like a day without sunshine... or so I have heard.

The Jains don't eat them, as they fear the destruction of tiny beasties in harvesting them from the earth, and have to make do with a pinch of asafoedita which can smell a bit like onions frying... I suppose they mean well.

Onions, shallots and garlic. We are having proper chips with prize winning sausages from the butcher later and to finish it off, lots of fried onion. Lovely. (Until I have my cholesterol test.)

Onions, leeks and carrots during the winter, home grown tomatoes, cucumbers and peas eaten out of the pod in the summer.