It’s a shame that you don’t seem to get any enjoyment from eating the green vegetables themselves. If you cook them separately rather than smother them in the stew, you’ll get the individual flavour …delicious tho I’m sure that stew is.
I do love a good beef stew … mine always contain some onions, chopped celery and sliced carrots, and sometimes I put the cut up potatoes in the stew for the last half hour of cooking so they absorb the flavour, and sometimes I add frozen peas too. But if we’re having broccoli (the ‘lumpy’ sort or purple sprouting, or cabbage or something like mange tout, then I cook them separately and serve them on the side. It all adds to the variety of flavours and variety, as you know, is the spice of life 👍
I do agree with you about the stem of the broccoli … I never throw that away … but I often find I’ve eaten it all as I’m preparing the broccoli … it’s lovely raw and crunchy if you just peel the outside off … cook’s perks 😉 I always peel an extra carrot when I’m cooking so that I can eat one raw … I prefer them to eating an apple.
We eat loads of veg 👍
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Mine are finally up!! I sowed them on the 21st January - an old packet. Thought I'd chuck them in to see. @Fairygirl I'm not Del Boy but the chinese for Mange Tout translates into French for Sugar Snap Peas!!!!
I like them through my green salad. I also like them (don't tell the French) as les Petits Pois à la Bonne Femme - strings out and left whole. Gently cooked al dente. Desolé @Papi Jo Yes, @Pete.8 - great through a stir fry.
You must have lived a sheltered life @young codger not to have heard of Mange Tout but you were right to "snap" them up at 19p !! Great shopping!
Thanks for reminding me to buy some mangetout seeds
These are lovely in a salad, if they're nice and fresh you'll be able to snap them into inch pieces. They're great for munching in the garden as you mooch around.
Mine are finally up!! I sowed them on the 21st January - an old packet. Thought I'd chuck them in to see. @Fairygirl I'm not Del Boy but the chinese for Mange Tout translates into French for Sugar Snap Peas!!!!
I like them through my green salad. I also like them (don't tell the French) as les Petits Pois à la Bonne Femme - strings out and left whole. Gently cooked al dente. Desolé @Papi Jo Yes, @Pete.8 - great through a stir fry.
You must have lived a sheltered life @young codger not to have heard of Mange Tout but you were right to "snap" them up at 19p !! Great shopping!
There were quite a few packets left with the reduced label on them. The woman that I mentioned talking to said they had no taste.
The woman that I mentioned talking to said they had no taste.
They taste of peas ... perhaps she was a smoker ... that affects your sense of taste ... or maybe she'd lost her sense of taste from Long Covid ... a friend of mine still hasn't got hers back properly and it was March 2020 when she was ill ...
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I don't think they have much taste either, a sort of grassy freshness, but the crunchy texture is good and they are sweet. Stir-fried for just a minute in a splash of peanut (groundnut) oil with a little garlic brings them alive.
Billericay - Essex
Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Posts
I do love a good beef stew … mine always contain some onions, chopped celery and sliced carrots, and sometimes I put the cut up potatoes in the stew for the last half hour of cooking so they absorb the flavour, and sometimes I add frozen peas too. But if we’re having broccoli (the ‘lumpy’ sort or purple sprouting, or cabbage or something like mange tout, then I cook them separately and serve them on the side. It all adds to the variety of flavours and variety, as you know, is the spice of life 👍
I do agree with you about the stem of the broccoli … I never throw that away … but I often find I’ve eaten it all as I’m preparing the broccoli … it’s lovely raw and crunchy if you just peel the outside off … cook’s perks 😉 I always peel an extra carrot when I’m cooking so that I can eat one raw … I prefer them to eating an apple.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I like them through my green salad. I also like them (don't tell the French) as les Petits Pois à la Bonne Femme - strings out and left whole. Gently cooked al dente. Desolé @Papi Jo Yes, @Pete.8 - great through a stir fry.
You must have lived a sheltered life @young codger not to have heard of Mange Tout but you were right to "snap" them up at 19p !! Great shopping!
These are lovely in a salad, if they're nice and fresh you'll be able to snap them into inch pieces. They're great for munching in the garden as you mooch around.
Cambridgeshire/Norfolk border.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Stir-fried for just a minute in a splash of peanut (groundnut) oil with a little garlic brings them alive.
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.