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I hsave come back from the supermarket with eddoes

11 replies

zippitippitoes · 17/10/2006 14:26

..anybody cooked these?

they are like hairy turnips

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evilanniedividedin2byalargeaxe · 17/10/2006 14:28

Mmm, hairy turnips, they sound delicious

I don't think I've ever heard of them so will keep watching this thread to find out what they are!

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evilanniedividedin2byalargeaxe · 17/10/2006 14:31

I have just read on the Tesco website 'anything you can do with a potato, you can do with an eddoe'...

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zippitippitoes · 17/10/2006 14:32

chips then

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Cashncarry · 17/10/2006 14:37

edoes = yummy West Indian vegetable. It's quite nice just chopped up with other veggies in soup. It's a bit harder than potato so you might have to cook it a bit longer. I don't know her personally but MarsLady seems to be the resident expert when it comes to all this food-related and West Indian/Caribbean in particular....

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bundle · 17/10/2006 14:39

Cream of eddo soup

Categories: Caribbean Soup/stew Vegetable
Yield: 4 servings
2 tb Unsalted butter
2 c Eddoes (2 lbs.)*
;peeled, washed and diced
½ c Onion, chopped
¼ c Celery, chopped
4 c Rich chicken stock
;(preferably homemade)
Fresh cilantro leaves
1 Bouquet garni
1 c Whipping cream
Salt to taste
White pepper to taste
Nutmeg, freshly grated
;to taste
;chopped

GARNISH *Generous cups Heat butter in a large, heavy saucepan and gently sweat the eddoes, onion and celery, covered, until softened but not colored. Add the stock, fasten bouquet garni to pot and bring to a boil. Cook, partially covered, until eddoes are very soft, about 20 minutes. Remove bouquet garni. Puree soup mixture in electric blender or food processor until smooth. Add cream and seasonings; return to a boil. Taste and adjust seasonings. Serve in heated bowls garnished with freshly chopped cilantro. The author says that the potato-like eddo, with its creamy interior, is popular in the Caribbean and available most months in Canada. Recipe from Barbados chef Gary Browne. In "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pp. 32-33. ISBN 0-88862-788-2.

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zippitippitoes · 17/10/2006 14:47

oh thank you..yes it does sem hard, that's why i wondered how to cook it partly..does it have a strong flavour?

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Cashncarry · 17/10/2006 14:56

I don't think it has a particularly strong flavour - I think it's slightly "nuttier" than a potato (if that makes sense). My Mum used to curry it with normal potatoes and boiled eggs - sounds completely bizarre but it was scrumptious!