24 July 2022

WINTER WARMER VEGIES

Feel like brightening up these gloomy winter days? Here are three easy vegetable dishes from my Mahurangi Matters Cuisine column that are bright and colorful and use the best of the winter seasonal vegetables. First

Gingery Carrots & Parsnips with Orange

3 large carrots, peeled and chopped * 2 parsnips, peeled and chopped * ½ tsp salt * 4cm piece of fresh ginger, finely chopped * 1 orange * 3 tbsp butter * Small handful of mint leaves * Black pepper

Cover the carrots and parsnips with water, salt lightly and bring to a simmer until tender. Drain well, return to the pan with the ginger and the butter and mash until well mixed. You can use a food processor for a smoother finish but I like the mash to be a bit chunky. Grate the rind of the orange finely and add to the finely sliced mint leaves. Stir in the orange juice and gently reheat the mash. Turn into a serving bowl and top with the grated orange rind and the mint. Garnish with a good grinding of black pepper. Serves 4.

Fried Brussels sprouts with walnuts, lemon and feta cheese

600g Brussels sprouts, sliced into 3 or 4 pieces *1 tsp salt *3 tbsp good olive oil * 3 tbsp walnuts * 1 lemon * 100 g crumbly feta cheese

Bring a pan of salted water to a simmer, add the Brussels sprouts and simmer for 2 to 3 minutes. Drain immediately and refresh under cold water. Make sure the sprouts are free from excess water by patting with paper towels. Heat the oil in frypan and add the walnuts. Allow them to toast in the pan for about three minutes until they start to smell nutty and toasty. Add the sprouts to the walnuts, turn up the heat and toss well so the sprouts start to turn golden (about 6 to 7 minutes.) Turn into a heated serving dish, crumble the cheese over and grate lemon rind over with some extra citrus pressed olive oil drizzled over if you have any. Serves 4.

Baked kale with potatoes, olives and garlic

750g kale or cavolo nero * 750g small waxy potatoes * 2 tbsp extra virgin olive oil, plus extra for drizzling * 20 pitted black olives * 2 garlic cloves, chopped * ½ cup water * ¼ cup vermouth or white wine * Black pepper * ½ lemon

Preheat the oven to 160°C. Wash the kale well in plenty of water and drain. Strip out the thickest stems, but there’s no need to remove the smaller stalks. Slice the kale into 2 cm slices. Scrub the potatoes and cut into very thin slices. Heat the oil in a large casserole dish. Add the garlic and stir until it softens. Add the potatoes tossing well. Add the kale, olives, water and vermouth/wine and bring to a simmer. Cover the dish tightly and bake in the oven until the potatoes are just barely tender (about 35 to 40 minutes) shaking occasionally. Add a little extra olive oil to finish and serve hot or at room temperature with freshly ground black pepper and a squeeze of lemon. Serves 4