No more mushy veg! Whoever would have thought it, vegetables don’t like to be cooked in water or steamed for that matter. They lose flavour, colour and goodness. They prefer to be roasted or fried. Don’t panic I don’t mean deep fried or fried in loads of oil. I mean cooked in an oven or a frying pan.
We eat a lot of veg in our house, not because we feel we should but because it is genuinely tasty. I feel like a born again veg lover. You name it cabbage, brussels sprouts, peas, cauliflower, parsnip, beetroot, kale, broccoli, green beans, asparagus, tomato,onion, swiss chard, spinach, carrots, leeks, pepper, mushroom, bok choy, courgette, aubergine.
Slice it in to the size you want, mix it up with a bit of olive oil, apple juice or water and whack it in the oven. Avoid using too much apple juice, a splash is great, but after that use water. Sprinkle with seasoning like Chinese 5 spice or seasons all if you want a richer flavour.
If I am cooking more solid veg like beetroot or carrot with leafy veg I do it in stages, use as many stages as you need to. For example I’d cook brussels and leeks first for 5-6 mins then I’d add kale and swiss chard for another 5-6 mins. (The harder the veg the longer it takes to cook, e.g. beetroot and carrot). Cooking time depending on how fine you cut it up and how well you like it cooked, so it might take some experimenting. I always leave very soft leaf like spinach until the end and just stir it into the mix before serving. The heat from the veg start to wilt it enough for my taste. The great thing is you can eat veg raw so you won’t give anyone food poisoning from under cooked veg so feel free to experiment.
For a small amount of veg or if you prefer, you can achieve the same effect in a frying pan or wok. I get the pan hot, add the veg dry, quick whizz round until they start to turn, then I add apple juice or water, put the lid on and leave until done.
Serve just as it in or add a favourite dressing, balsamic, lemon juice, sweet chill, soy (depending on the flavour combo).
You will give a whole new flavour to your veg. Ordinary broccoli takes on a whole new personality, leeks are so sweet you won’t believe it, Bok Choy becomes the centre of attention and people start to like brussels sprouts.