Posted on November 27th, 2016 No comments
This simple vegetable side dish makes a change from boiled carrots and is delicious served with roast meats.
Preparation time: 10 minutes
Cooking time: 20 minutes
300 g peeled, chopped carrot
300 g peeled, chopped swede
30 g butter
freshly ground black pepper
Boil the carrot and swede in a saucepan over a medium heat until both vegetables are tender. Drain, add the butter and then cut through the diced vegetables with a knife until they are in smaller pieces but not mashed. Season with freshly ground pepper to taste and serve.
Posted on March 13th, 2016 No comments
I first tasted coleslaw made with red cabbage at Cowslip Workshops near Launceston. I like the way the dressing takes on a pinky hue and I now prefer using red cabbage to white. It’s difficult to give exact quantities as it depends on the size of all the vegetables and whether or not you like certain ingredients to be prominent flavours but make as much as you need!
1 red cabbage, core removed and finely shredded
1 onion, peeled and finely sliced
1 large carrot, peeled and coarsely grated
1-2 Tbsp mayonnaise
1-2 Tbsp plain yoghurt
Mix the prepared vegetables before adding a dressing made with equal amounts of mayonnaise and plain yoghurt and toss well to combine thoroughly. Season to taste and serve. If the mood takes you, add other ingredients such as diced apple, sunflower or pumpkin seeds or chopped cashew nuts.