New to Me Vegetables - Ideas please?

[Pandamanium]

Sorry, please be gentle but the following vegetables are all new to me to cook with, although I have eaten parsnips. I am about to get a community vegetable box this week and would love some tried and tested recipe ideas with one or more of these ingredients in please?

The vegetables are: pea shoots, delicata squash, parsnips, fennel and Mooli

I will also get carrots, onion and kale in my box, and I have frozen mixed veg, frozen peas plus some store cupboard ingredients like pasta, tinned tomatoes, garlic, a full set of spices and rice. I have eggs as well. I have some frozen sausages, mince and cod and tuna steaks in the freezer if that helps.

I haven't been able to get a supermarket slot and so I cannot get anything else at the moment - I am CEV so not going shopping just now until things get a bit quieter.

Pea shoots: serve with a risotto made from the roasted delicate squash

Parsnip: use a vegetable peeler or very thin slicing tool on a food processor to make parsnip crisps

Fennel: I love eating this raw. We chop up fennel with carrots for everyone to eat while waiting for dinner to cook.

Mooli: grated with carrot, with a light dressing and green leaves.

Sausage and fennel risotto www.bbcgoodfood.com/recipes/sausage-fennel-risotto

Cottage pie with parsnip mash:

www.deliciousmagazine.co.uk/recipes/cottage-pie-with-cheddar-and-parsnip-mash/ or this recipe if you have the ingredients www.bbcgoodfood.com/recipes/spiced-parsnip-shepherds-pies

Thank you for the ideas!

Fennel is nice finely sliced with finely sliced peeled blood orange or orange and fresh mint as a salad. It's also lovely baked in foil with fresh chilli and lemon. (DH BBQs it like that - lovely.) It has an aniseed taste, so not everyone likes it. You could add the peashoots to that salad too.

Parsnips are great tossed in a bit of oil with a few cumin or sesame seeds scattered over them then roasted. Also good in curries and blended in root veg soups.

Never cooked mooli.

For the mooli a.k.a daikon, or giant white radish you can peel and cube it and then simmer til softish in fish stock, (I use smoked tuna and a strip of dried kelp) and then eat it as a light soup or a side dish for Asian meals.

You can also add the same cubes to any casserole and it adds a delicate slightly sour and savoury flavour.

Sorry, I should have written East Asian, my Malaysian Chinese SIL puts mooli in a lamb stew dish, it cuts though the fattiness.

I used to just snack on giant radishes raw as a child.

Squash, parsnips and fennel can all be used in a veg soup, or roasted as a side dish to have with meats.

Sorry, but what is CEV? Googling this simply brings up Confederation of European Volleyball!

Fennel and fish is a classic pairing -better with the cod rather than the tuna, probably. Bake it.

I love pea shoots. I have them in a bowl with rice (hot) grated carrots (cold) and chicken cooked in barbecue sauce,

@SWnewstart - CEV is probably Covid-something- Vulnerable, so someone with an existing condition that makes Covid more dangerous to them.

Though of course OP could just be sick of going out and getting mobbed by European volleyball fans.

@SWnewstart clinically extremely vulnerable

Slice fennel and stir fry with mushrooms - fry the fennel a bit in some butter, add a spoonful or two of water, cover the pan for about 2 minutes, then added halved or quartered mushrooms and stir fry until tender

Roasted or sauteed squash would be great with pasta.

Likewise, if you roast fennel with lemon, chilli and capers and some oil it makes a great sauce for spaghetti (cover the fennel with foil for half the cooking time ideally).

Frozen peas and pea shoots would make a lovely risotto if you also have cheese.

Spiced roasted parsnip soup?

Could you do a tomato-based curry with the squash, onion and some chickpeas or something?

Something like a veggie cottage pie, or veggie lasagne would be good.

Roasted root veggies (e.g. carrots, parsnips, spuds) would go with any kind of veggies in a frittata. I just roast the roots in a heatproof dish and then pour in beaten eggs, cheese and add any other green veggies (like peas).

And then put the dish back in the oven until cooked, I should have said.

Oh guys, thank you so much!

So many ideas. I am pretty excited to be eating new foods! I will definitely come back and share what I have made :-)

CEV - Clinically Extremely Vulnerable Advised.