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Well, folks, I cooked my beets this afternoon but they did not come out so good. The one I hate part of had a bitter taste to it. These were giant beets that I boiled with a few cloves in the water. Where did I go wrong? Are the smaller beets sweeter tasting?
I LOVE turnips mashed with butter. I only like beets if they're pickled. And I have to be "in the mood" for brussel sprouts (loaded with butter sauce) but my sister loves them. I'm not into peas (too mushy) but my hubby would eat them everyday if I cooked them.
Welll, this MIGHT get regional. LOL But being a Texan I LOVE fried okra. Most folks outside of the South have never even heard of it. And when it is described from the evolution of growing, picking, slicing to frying? They often either go "yuuuk" or turn a certain shade of collard green!
A lot of yankees love it though, when they actually try it!
I too love brussels sprouts, broccoli, cauliflower, turnips, eggplant, artichokes, spinach, beets, basically everything listed thus far. (Except okra - snot funny!)
I have a few more to add to the list which I believe have not yet been mentioned - kohlrabi, lima beans, parsnips, celeriac, parsley root, yuca/cassava root, kale, jerusalem artichokes, bok choy, and plantains <--(ok, they're fruits - but I prefer them prepared when they are still 'green' and vegetable-like).
Well, folks, I cooked my beets this afternoon but they did not come out so good. The one I hate part of had a bitter taste to it. These were giant beets that I boiled with a few cloves in the water. Where did I go wrong? Are the smaller beets sweeter tasting?
greenie
Green - have I lost my mind - or did my grandmother put a bit of baking soda in her water w/ the beets?????
I like rutabaga's... like a cross between a parsnip and a potato... treat it like a potato too when you cook it. I like to crisp a couple of pieces of bacon, crumble it in there, and add a little cream or butter... mash it up. Goes good with a roasted leg of lamb.
Eggplant - saved for a different post as this is one of my areas of expertise.
As someone pointed out, the trick is to salt it for an hour or so.
There are LOTS of things to do with eggplant.
Ratatouille (don't need to salt for this, just chop and fry).
Babaganoush - best if the eggplant is smoked first.
My personal favorite is fried in batter (just basic egg/flour/water) if salted it actually doesn't absorb too much oil, holds its shape and is abolutely divine.
Moussaka.
Grilled or baked is also good. Chop and salt, coat lightly in olive oil and put it in the oven to roast for an hour, turn once or twice. Makes a great ME salad base with lemon/chopped parsley or cilantro/chopped red peppers.
Or - slice thin, brush with olive oil and grill. Lemon, touch balsamic salt and pepper and a little olive oil and it will keep nicely, be mushy though. Good in sandwiches with roasted red peppers, goat cheese or feta, maybe a little pesto.
Eggplant is also popular as an addition to meatless foods, such as vege spaghetti.
Look in Mediterranean cookbooks, Italian, Greek and Middle Eastern as eggplant is a staple in many of those cuisines.
Well, folks, I cooked my beets this afternoon but they did not come out so good. The one I hate part of had a bitter taste to it. These were giant beets that I boiled with a few cloves in the water. Where did I go wrong? Are the smaller beets sweeter tasting?
greenie
As far as healthy I'm not to sure....but we always put a lot of sugar while cooking the beets and they always turned out great.
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Okra
