Least Favourite Vegetable
- Thread starter hendo
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dirtysanta
Original Casual
broad beans. disgusting. all other veg OK.
Mrs Magpie
On a bit of break...
My favourite...I had loads at lunchtime with black pepper and a bit of butter.
gaijingirl
Well-Known Member
Broad beans..
I wondered about that too and spent ages this afternoon googling them, cos I always thought they were veg.. but didn't get a definitive answer.. some sites say they are legumes as they are beans - and other sites refer to them as vegetables. I feel they are vegetables.. but then there are lots of things which aren't veg that I feel vegetably about...
Can you tell I was bored this afternoon...
Ms T said:
I wondered about that too and spent ages this afternoon googling them, cos I always thought they were veg.. but didn't get a definitive answer.. some sites say they are legumes as they are beans - and other sites refer to them as vegetables. I feel they are vegetables.. but then there are lots of things which aren't veg that I feel vegetably about...
Can you tell I was bored this afternoon...
there isn't a veggie i dont like, just dont eat enough of the things ohhh except sprouts yukity yuk
marc
marc
winterinmoscow
Returning Poster
my least fave vegetable.... definitely celery. Just can't make mysefl like it. Guess some things are not meant to be....
bloody mary without celery 
winterinmoscow
Returning Poster
marco mark said:bloody mary without celery
I'm teetotal, but even when I wasn't I wasn't much of a bloody mary fan!
beetroot with garlic sauce, mashed spuds and loads and loads of garlic is simply fab as a side salad 'skoradlia'
Ms T said:
Before you roast it... do you have to boil it first?
The reason I ask, is that I think beetroot smells like earth boiling when cooked from fresh, then tastes like earth when eaten.
If I thought I could just take the raw veg and stick it in the oven - bypassing the earthy bit - I'd definitely give it a go.
Ms T
Honey-coloured ramparts
Derian said:
Nope. Just rub with olive oil, wrap in foil and roast whole -- takes longer than you would imagine though. Alternatively, you can quarter them and roast drizzled with oil and balsamic vinegar. The skins will come off easily once cooked.
I know what you mean about the smell of cooking beetroot. It's one of the abiding memories of my childhood. My Mum used to boil them in a pressure cooker prior to pickling and the smell permeated the house. Love beetroot now though.
Piers Gibbon
Well-Known Member
Brussels Sprouts are not food, as anyone with a functioning sense of smell must surely realise.
If you haven't evolved a decent set of mammalian nostrils yet, then by all means keep on eating them as they are very good for you - helping to prevent cancers of the colon and stomach.
I read somewhere that if you cook them for less than seven minutes the smell is not quite so offensive.
But I will stick with brocolli.
If you haven't evolved a decent set of mammalian nostrils yet, then by all means keep on eating them as they are very good for you - helping to prevent cancers of the colon and stomach.
I read somewhere that if you cook them for less than seven minutes the smell is not quite so offensive.
But I will stick with brocolli.
geminisnake
a complex mass of conflicting ideas
So does everyone here like parsnips? 
Only way I can eat them is as crisps, otherwise YUK!!
Only way I can eat them is as crisps, otherwise YUK!!
Thanks Mrs T - I've printed and will give it a goMs T said:Nope. Just rub with olive oil, wrap in foil and roast whole -- takes longer than you would imagine though. Alternatively, you can quarter them and roast drizzled with oil and balsamic vinegar. The skins will come off easily once cooked.
I know what you mean about the smell of cooking beetroot. It's one of the abiding memories of my childhood. My Mum used to boil them in a pressure cooker prior to pickling and the smell permeated the house. Love beetroot now though.
My impression of beetroot was formed when I was a tiddler at school - yukky pink stuff oozing into the yukky chemical salad cream. Never quite got past that. My ex hubbie tried to convert me, but the smell of boiling fresh beetroot just made it worse.
Any tips on fennel and celeriac? I never used to question what I avoid until this thread started... now I realise that my yuk list is longer than I thought. Including pulses and broad beans.
gaijingirl
Well-Known Member
Derian said:
I really like celeriac remoulade... which is basically grated celeriac in mayonnaise... the first time I made it I made homemade mayonnaise which made it extra nice... but a bit pricey to do and also really high calorie. Nowadays I make it with a mixture of plain yoghurt and mayonnaise. I'm also a big fan of adding wasabi to homemade coleslaw/celeriac remoulade as well as crushed walnuts.
gaijingirl
Well-Known Member
I'm also not too keen on fennel for its aniseediness! But I sometimes get it in my veg box, so I've tried lots of different recipes with varying degrees of success...
My favourite is this amazingly tasty recipe...it's called a soup, but it's really very hearty and with a nice bread is easily enough for dinner. Sorry about the "cups" measurements... I can't remember exactly how much a cup is.. about 200g I think? I just have some cups at home... It seems like a long recipe, but it's SUPER easy to make!!
Mediterranean Vegetable Soup with Feta Cheese.
3 tbsp olive oil
2 onions finely diced
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 can tomatoes with juice
6 cups veg stock
1.5 cups thinly sliced fennel, reserve feathery sprigs
1.5 teaspoon dried oregano
0.5 teaspoon salt
generous seasoning freshly ground black pepper
1/3 cup of orzo (rice shaped pasta) - although I also use small penne or macaroni
1/2 cup fresh parsley
1/2 - 1/3 cup crumbled feta cheese
1/3 cup chopped fennel sprigs
1. Heat oil in large saucepan over medium heat. Add onions, garlic and red pepper flakes and saute, stirring frequently, until the onions are tender, about 10 mins.
2. Pour in wine and boil until reduced by half. Stir in toms, stock, fennel, oregano, salt and pepper and bring to the boil. Cook the soup 20 mins, stirring occasionally.
3. Mix in the orzo and parsley and cook 10 mins more. Serve the stew in bowls with about 1 tblspoon of feta cheese sprinkled on top of each serving, then top with some chopped fennel sprigs.
My favourite is this amazingly tasty recipe...it's called a soup, but it's really very hearty and with a nice bread is easily enough for dinner. Sorry about the "cups" measurements... I can't remember exactly how much a cup is.. about 200g I think? I just have some cups at home... It seems like a long recipe, but it's SUPER easy to make!!
Mediterranean Vegetable Soup with Feta Cheese.
3 tbsp olive oil
2 onions finely diced
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 can tomatoes with juice
6 cups veg stock
1.5 cups thinly sliced fennel, reserve feathery sprigs
1.5 teaspoon dried oregano
0.5 teaspoon salt
generous seasoning freshly ground black pepper
1/3 cup of orzo (rice shaped pasta) - although I also use small penne or macaroni
1/2 cup fresh parsley
1/2 - 1/3 cup crumbled feta cheese
1/3 cup chopped fennel sprigs
1. Heat oil in large saucepan over medium heat. Add onions, garlic and red pepper flakes and saute, stirring frequently, until the onions are tender, about 10 mins.
2. Pour in wine and boil until reduced by half. Stir in toms, stock, fennel, oregano, salt and pepper and bring to the boil. Cook the soup 20 mins, stirring occasionally.
3. Mix in the orzo and parsley and cook 10 mins more. Serve the stew in bowls with about 1 tblspoon of feta cheese sprinkled on top of each serving, then top with some chopped fennel sprigs.
gaijingirl
Well-Known Member
Derian said:
Yes, peel it and grate it raw. Wasabi is a Japanese horseradish type root and is green in colour (naturally a sort of powdery green but lots of the ready made pastes are bright green due to added colourings). Celeriac remoulade is a bit like the French answer to coleslaw so doesn't naturally have wasabi in it, but I do like a bit of a kick to some dishes.
I lived close to one of the major wasabi producing towns in Japan and they sold wasabi ice-cream, beer, chocolate as well as the usual crisps and biscuits...
Ms T
Honey-coloured ramparts
Celeriac is a bit of a bugger to grate -- best to use a food processor if you've got one. I make it with remoulade sauce in a bottle from Lidl pepped up with a squirt of lemon and some dijon mustard.
Celeriac is also very nice mashed with potato. And it makes a great, velvety soup.
I like fennel raw in salads, and braised as a vegetable.
Celeriac is also very nice mashed with potato. And it makes a great, velvety soup.
I like fennel raw in salads, and braised as a vegetable.
gaijingirl said:Yes, peel it and grate it raw. Wasabi is a Japanese horseradish type root and is green in colour (naturally a sort of powdery green but lots of the ready made pastes are bright green due to added colourings). Celeriac remoulade is a bit like the French answer to coleslaw so doesn't naturally have wasabi in it, but I do like a bit of a kick to some dishes.
I lived close to one of the major wasabi producing towns in Japan and they sold wasabi ice-cream, beer, chocolate as well as the usual crisps and biscuits...
Ah, Ok. Didn't realise that celeriac remoulade was like French coleslaw - it does put a whole new light on it as at least you know (more or less) what you're making. The wasabi addition sounds good, I do like that kick.
This thread has gone very positive - different ways to try the stuff you don't like
Brussel sprouts haters ---- try them leafed or chopped then stir fried in olive oil with flaked almonds for a very short time. Fabulous, you wouldn't believe they were the same veg.
pilchardman
Dances With Penguins
Prince Harry.
pilchardman
Dances With Penguins
Derian said:
Murderer! Although I do like that recipe with turnips rather than Scandinavian people.
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