In my veg box this week I have . . .

[FromGirders]

fennel! Haven't a clue what to do with it. Also have white cabbage, two green peppers (which I don't really like), some tomatoes, and the normal potatoes, carrots and onions.
Normally, my children help with the menu planning, but I think this might be a bit too challenging, even for them! (They are four and five).
Any suggestions, gratefully received!

fennel goes with fish, i think (not keen on it myself)

dd1 will eat raw pepper as a snack. Or I put it in pasta or shepherd's pie etc

I like to saute shredded white cabbage in butter, then add cream and lots of black pepper once it's softened (naughty but nice )

I like fennel roasted with carrots. I have also done a bake where I added red lentils to the carrot and fennel and then did a gratin topping.

Fennel works fine as a veg in a stir fry or pasta sauce.

White cabbage is great shredded in a salad, or in stir-fries, or added to noodle soup.

My DP makes a great root vegetable pie with fennel, carrots etc in a cheesy sauce with shortcrust pastry - think the recipe's on Delia's site if you're interested!

Fennel, diced pork, can of chopped toms. Brown meat add tomatoes squeeze of tom puree and finely sliced fennel bung in low oven for a hour or so. Finish with zest of a lemon if serving adults.

I've got celeriac - any ideas other than just roasting it when I do my roast tatties on sunday?

celeriac remoulade (grated raw with a mustardy mayonnaise)
celeriac soup

Celeriac is fab in soup! Although I often just wimp out and make it into mash with potato. It does make very good mah though.

Or even mash.

Fennel is great if you like aniseed/licquorice but if not then steer well clear. It always goes straight in the bin when I get my box.

compost bin, surely, extremelychoc...

Fennel - roast with butter and parmasan.
White cabbage - make your own coleslaw....

i am looking at a million parsnips (I thought we had finally banished them for the year!)

go on the abel and cole website and look at the receipe section

Fennel - slice into quarters and parboil for about 5 minutes.

Then fry with lots of butter and black pepper till soft and nicely browned.

Or roast with the peppers and onions, with olive oil and some chilli.

Celeriac - slice thinly, the layer with chopped spring onion, garlic, salt and black pepper and then pour over cream and bake until soft. Put some grated cheese on top at the end of the cooking and bake till that's golden brown.

Fennel- big chunks, olive oil, roasted in oven.
Oh wow- that celeriac recipe sounds fab.

Fennel - you could make it into a creamy pasta sauce with tarragon, or bake in cream with onions and serve on rice.

Hmm, do I eat too much cream?

Jamie Oliver has a yummy recipie for a fennel and salami pasta sauce that we do a lot.

White cabbage - make your own fresh coleslaw with apples, carrots and yoghurt/mayo/whatever you can find.

Fennel: i have 2 regular recipes - one is a lamb/lentil curry where it's fried up with the onions and garlic to start with.

Other is a chicken/leek/fennel pasta bake. (all cooked in a white wine sauce IYSWIM)

Parnsnip - roast parsnip & parmesan soup.

Green peppers - just add them to a stir fry/pasta sauce/salad so they aren't the main ingredient? Or have as crudites with a really lovely dip.

I've posted this before, but here goes: (one fennel bulb does 2 people)

halve and then slice finely. Stick in a roasting dish with (per bulb of fennel) two chopped cloves of garlic, half a red chilli, sliced, zest and juice of half a lemon and a tablespoon of rinsed capers and a load of olive oil. Cover the dish with foil and roast at 200 for 30 min, take foil off and give it another 10 min. You then have a lovely pasta sauce.

Re the parsnips, when they all get too much I make (have recipe somewhere) root veg tagine, which is lemony and chilli-y and isn't too depressing.

Or HFW mixed root soup - one onion, fried, as many different root veg as you can lay your hands on, fry a bit more, add two tsp cumin, one coriander, stock, cook for 20min, whizz up, eat.

Fennel is lovely thinly sliced with Fish.

If you get some filletss of good smoked Haddock or someting and put in on some tinfoil with thinly sliced Fennel, Red Onions, glug of olive oil and seasnoing what ever herbs you like and wrap it all up in like a Tinfoil bag thingy then put in the oven for about 30 mins, its delicious!

subtlemouse - we don't have a compost bin. Live in small flat and have no garden so it's straight in the bin with relish.

Teach me to be so smug. Just unpacked the veg box (delivered today but was languishing in porch); I've got Jerusalem Artichokes! At least that's what I think they are. hmmm...

are you with riverford? If so the recipe with bacon sage and leeks that they've sent out with them is yummy (i.e. pretty much the only thing that will persuade me not to leave them in the bottom of the fridge for weeks...)

I put fennel in with fresh cut flowers as I hate taste but think it looks lovely in our garden

fennel is grest in a cloeslaw so you could use it with the white cabbage.

Also lovely caramalised with butter and sugar

Thanks Vonsudenfed. it's a local box scheme but I frequently raid Abel and Cole's website for recipes. Think I have some sage in the garden somewhere...