What are your favourite vegetables and how do you cook them ?

[WildRosie]

I admit I don't eat enough vegetables but tonight I shall be having broccoli and carrots with my fishcakes. Just boiled until tender then served with plenty of butter and a little pepper. Salt already in the butter. I also like mushrooms in various dishes, spring onions and fine green beans.

Not keen on sweetcorn and peas - I find both rather bland. Mushy peas and beetroot are the work of the Devil. Many will disagree.

Vegetables are my favourite food!

I love most roasted or steamed, my ultimate is Aubergine, roasted with a drizzle of olive oil and salt

Yes, you’re right @springydaff, far too much work, so much easier to just open a tin of mushy peas.

@WildRosie,

How do you serve spinach with pasta? My kids won't eat it if it's cooked because it turns into soggy lumps, but raw spinach obviously not good with pasta either...

@Cassandrainthenight

We do spinach and bacon pasta. With a bit of soft cheese mixed in.

so much easier to just open a tin of mushy peas

Or steam most veg to get their pure taste. A revelation ime. I used to do all that fannying around, so glad I don't any more. Or not often, anyway.

And I'm a fresh veg fiend.

When I was growing up we used to eat bowls of sliced runner beans in loads of butter, with bread to mop up the juices. Was lovely. BUT - we didn’t call them runner beans, we called them kidney beans. No idea why, and it caused all sorts of confusion when I left home!

Due to the lockdown I've learnt to make a fantastic roux, and have been making cauliflower cheese, I love it.

I love roast peppers, aubergines, red oniobs and butternut squash, cooked in garlic, fresh thyme and a bit of olive oil.

Steamed broccoli, romanesco or asparagus with lemon butter

Stir fried spinach, chard or kale florettes with sesame oil and chilli flakes.

Stir fried sugar snaps and baby corns with bean sprouts in soy.

I love veg.

This thread is making me hungry these all sound delicious.

My favourite is sliced bell peppers, courgette, red onion and garlic, sautéed in olive oil with oregano.

Or steamed broccoli. I have in the past sat and eaten an entire head of steamed broccoli all to myself. It was 100% worth the wind. It was supposed to be for Gordon Ramseys broccoli and goats cheese soup (which is also divine) but just never made it to the blender.

Cross post with @ellanwood yours sounds similar to mine and also lovely, might have to try that!

I love courgettes, any how and any time.

I cook:
Soups
Casseroles
Stir Fries
Frites
Fritters
Stuffed
Cake

I grated them into anything with mince.

Beetroot curry - delicious 😋

Carrots are my favourite. Tossed in olive oil, red wine vinegar, cumin seeds, nutmeg and smoked paprika and roasted for 30 minutes 😋

Roasted in the oven till really soft - sweet peppers/ onions or shallots/ mushrooms. Drizzle of olive oil and cider vinegar and seasoned with black pepper, garlic (lots), chilli and paprika or turmeric 😋

Spinach, just blanched (or defrosted) and then mixed with a dollop of cream cheese.

We cut up spinach very finely and mix with pasta and pesto.

Roasting veggies with a bit of garlic and chilli makes them so much more interesting. Broccoli, Cauliflower, sprouts. yum.

I eat a lot of spinach. It wilts down to nothing so get through it. I serve alongside an omelette, chuck some raw into my smoothie (also raw kale in smoothie)

Asparagus lightly steamed (microwave is great for that)

Celeriac mash, carrot and potato mash, swede and potato mash

A little time consuming - but this is the ultimate vegetable pie

annajones.co.uk/recipe/goodwill-pie

I make this for Xmas or any special occasion.

These are my roasted carrots I made the other day 🥕

Oh Duckingell that looks so good, I'm saving that recipe.

Celeriac remoulade is always popular here, and something a bit different to do with celeriac rather than mash. Goes very well with cold baked ham.

Aubergine is really versatile as a meat substitute. I use it in thai curries - dice to chunks, pan fry to brown it and then add it to your coconut thai green / red sauce. Really absorbs flavours nicely and browning it first gives it better texture.

Also aubergine bolognaise - onion, diced auberine and tin of choped tomatoes or passata. Add some herbs, stock, red wine, worcester sauce, chilli. yum.

But my favourite would have to be those globe artichokes with a garlicky, buttery dip. yum!

How do you all steam veg, with one of those inserts which goes in the pot? I had one in the past which was like a stick with folding petals which unfolded into a sort of steamer plate, and eventually got rid of it because nothing seemed to cook and not much fitted on it.

Sweet potato wedges
Roast beetroot
Roast onions
Roast parsnips
Roast savoy cabbage (Slice into eighths, drizzle in olive oil, grind over salt and pepper, sprnkle of lemon juice, roast 180 for 15 mins)
Steamed broccoli
Mange tout
Grilled corn on the cob
Mushrooms a la Greque

Cassandra. Spinach requires very little cooking. Tear up leaves of fresh raw spinach and stir into hot, STEAMING pasta and let it stand for a few minutes. That should be enough to cook it adequately.