After a trip to the fruit and veggie shop today, i was finding it difficult to squeeze my purchases into the fridge. I cleaned out the crisper to make some room and in doing so, found two florets of broccoli, half a cauliflower, four whole beetroots and half a green cabbage that all needed to be used in the next few days or they would be destined for the compost. I decided to cook them so they could go in the fridge, ready to accompany a main meal, be thrown in a salad or stir fry, or enjoyed as a snack.
Broccoli & Cauliflower mash:
- Chop broccoli and cauliflower into small pieces (make the broccoli pieces slightly larger as they cook faster).
- Cook in a large pot of boiling water until soft. Drain and return to pot.
- Mash well, or use a food processor if you prefer.
- Add salt and pepper to taste, or even a little low fat cheese.
I really like this on it's own but it's also great to serve with grilled fish or chicken.
Cabbage in soy sauce:
- Roughly chop cabbage and put in a large saucepan with 3 tblsp of soy sauce.
- Cover the saucepan with it's lid and cook over a low-medium heat until cabbage is soft.
Again, i happily snack on this on it's own but it can also be added to stir frys and soups.
Home-cooked Beetroot:
- Place whole beetroot (do not pierce skin or they will bleed into the water) in a large saucepan and cover with cold water.
- Bring the water up to the boil and place the lid on the saucepan.
- Cook over a moderate heat until tender.
- Once cooked, allow to cool. You should be able to rub the skin off with your fingers but be careful, this can get very messy!
These are delicious served as a hot vegetable, or cooled and added to salad. One of my favourite salads is freshly cooked beetroot, orange segments, coriander and balsamic vinegar.
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