Ingredients Madhur Jaffrey

Beetroot Leeks
Beetroot gets a bad rap sometimes, mainly because of its Once known as the “poor man’s asparagus”, leeks are
staining colour, but it’s actually much more versatile than rising in popularity due to their adaptability and the ease
we give it credit for. The familiar red variety dominates the with which they can be cooked. With a milder taste than
market, but a golden and white beetroot is also grown. There onion, and a smooth texture like asparagus, they add
is more to this vegetable than a colourful salad element or flavour and texture to any dish. Add to stir-fries, soups,
relish. The smooth texture and intense colour are attractive, bakes, casseroles and stews. They also help maintain a
and fresh beetroot is beautifully sweet. Beetroot is rich in healthy heart and immune system, so all the more reason
fibre, potassium, vitamin C, magnesium, manganese and to eat leeks this winter.
folic acid, making this quite the little super veg. Preparation: Wash thoroughly as earth and grit often
Preparation: Rinse and brush clean to retain colour and lodge in the base, remove outer leaves and trim the base.
goodness. Beetroot can be boiled, baked or steamed and the Unless the leek is very fresh, remove the first layer of white.
skin is removed once cool.
Brussels sprouts
Turnips This is the ultimate festive vegetable; most of us
Turnips are an excellent late winter warmer with their remember our tussles with the dreaded sprouts at
peppery flavour. Healthy and rich in nutrients, they should Christmas dinner when we were young. For many
be smooth, firm and heavy, with an undamaged exterior. Try people, these less than savoury experiences permanently
adding flavour to mashed potatoes by mashing turnip and tarnished our enjoyment of the vegetable. When prepared
mixing in, or just mash the turnips on their own. properly and not overcooked to within a limp inch of
Preparation: Wash, trim and peel before use. Slice or cut their life, sprouts are hugely satisfying. Opt for compact,
into cubes if baking, larger chunks can be boiled, steamed or plump heads with tightly packed leaves. Sprouts sold still
roasted with meat or poultry. attached to the stalk are likely to stay fresher for longer.
Fresh sprouts should have either no odour or just a mild,
Red cabbage light smell.
Often dismissed to the pickling jar or thought of as only a Preparation: Rinse under running water and if still on the
salad ingredient, red cabbage can actually be a filling winter stalk, twist each one off, then trim any yellow or damaged
vegetable. It’s packed with vitamin C and is very versatile. leaves and finally the base. Cut crosses in the base to ensure
Unlike most other cabbages, it’s sweeter in taste and best even cooking.
cooked slowly, over a long period of time.
Preparation: Shred finely and cook for one to three hours. Broccoli
Broccoli is a cruciferous vegetable and member of the
Swede cabbage family and, as its appearance suggests, is
A cross between turnip and cabbage, swede’s rough, extremely good for your health. Its dark colour
purple appearance often disguises its distinctive sweet, and qualities provide significant health
creamy flesh. Full of vitamins and minerals it’s low in fat benefits, including your daily intake of
and cholesterol and best eaten mashed with carrot as an vitamin A and vitamin C. The high
alternative to mashed potato. It’s also delicious roasted as a concentration of phytochemicals
side vegetable or as a thick, satisfying soup. found in broccoli increases
Preparation: Peel before use; because the skin is so thick it protection against heart
may be easier to half and chop the skin off with a knife. disease. When buying,
look for heads with tight
Cauliflower clusters and dark
With huge health benefits cauliflower has many uses aside green leaves.
from the much-loved British favourite, cauliflower cheese. High Preparation: Wash
in vitamin C and known to contain an anti-cancer compound the broccoli before
when chopped or chewed, the best nutritional benefits (though preparing and remove
not the best taste!) come from eating cauliflower raw. To get the the bottom of the stem
full flavour from the vegetable, sauté and toss into Italian dishes. if very fibrous. Peel the
Boil and add to curries or bake with other roast vegetables. remainder of the stem and
Preparation: Firstly remove the outer leaves, then slice split about halfway up for
the florets at the base and trim any brown colouration off even cooking. Broccoli tastes
the edges. Don’t throw away the leaves and stem – keep for great steamed, stir-fried
adding flavour to soup stocks. or boiled.
winter 2008 winter 2008 KITCHENANGELS 89
KA16winterveg.RKY.vp.mh.indd 89 19/8/08 7:54:30 pm
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