Veg Box delights

[inulro]

Or, Jodi cooks, news at 10.

We're pretty happy with our veg box delivery (and the big pile of fruit). The only surprise was a kilo of beetroot. Seeing as the whole point of veg box deliveries is to get creative with the surprises, I found a recipe and made soup. It asked for tabasco, but we couldn't find it (Jason swears we have some here, really) so went with chilli and Cajun hot sauce. It rocks. The kitchen looks like I killed and butchered somebody. After I wiped everything down three times.

The way we both like beets best is pickled, so we might try that at the weekend. Astonishingly, The Joy of Cooking does not tell you how to pickle beets (or anything else). I am so disappointed. Thank deity of choice for the internet. I just need to find some sterile jars for storage. On the other hand, I found some really intriguing beet recipes while looking for pickling recipes.

Comments

[girfan.livejournal.com]

I have some pasta sauce jars that are perfect for storage. You can have some if you want-no idea how many-I'll have to look.

[50-ft-queenie.livejournal.com]

I have an excellent recipe for pickled beets and I'll post it to my cooking blog when I get home. It's my grandma's recipe and she made the best pickled beets ever.

[quercus.livejournal.com]

Madhur Jafrey is good on beetroot. One of my favourites is (I think) hers, although it's more Chinese than Indian.

Take an oven casserole with a well-fitting lid. Add half-cooked chickpeas and finely matchsticked or thin-sliced beetroot, together with a large lump of shredded ginger. Almost cover with dark soy. Then red-cook it, as for Chinese pork recipes -- long time in a low oven.

I also like a summer recipe from Sarah Brown's book, "Prickley Green Salad" (John Tovey's recipe). It's really just very fresh carrots and beetroot, shredded on a mandoline (grater is too fine). Dress with something light and citrusy, such as lime zest in rice vinegar.

[mimmimmim.livejournal.com]

We had problems with beetroot when we started getting it, but now we eat it in all sorts of ways - it's surprisingly good when roasted.