cheap vegetables (call for help)

[fpb]

Does anyone know a way to make parsnips not taste nasty?
Likewise, what is the best (as in tastiest and most enjoyable) way to cook cabbage? Or should I take my mother's advice and just have it raw in salad?

Comments

[chickenfeet2003.livejournal.com]

Parsnips are very good glazed. Peel and slice. Put in a pan with water to just cover, a pinch of salt, a nob of butter and spoonful of brown sugar or, better, a shot of maple syrup. Cook fairly rapidly until the parsnips are cooked and there's just a little sauce remaining in the pan. I also like them roasted.

With cabbage it all depends on the kind of cabbage.

[fpb.livejournal.com]

Um... the kinds you see most often here in England are white, red, Savoy and curly kale. Also there is something called just "greens", which I never tried, but which I think belongs to the family. Any suggestions? And thanks.

[chickenfeet2003.livejournal.com]

Spring greens are really nice and have a sort of peppery taste. Just steam and add a bit of butter. Savoy cabbage is similar but not quite as good IMO.

Red cabbage can be braised with onion, some wine vinegar, sugar and a couple of cloves and a cinnamon stick.

I'm not a huge fan of ordinary white cabbage but it's ok in a salad. I like to mix shredded cabbage, some shredded sauerkraut and some slivers of sweet red peeper. Dress with either olive or mustard seed oil, cider vinegar, salt and paprika.

Kale can be steamed. It also makes a good soup with potatoes. I also use it as the basis for one of the fillings in a vegetarian lasagna. Filling 1 is ricotta, cooked kale and basil pureed together. Filling 2 is a spicy tomato sauce. Usual lasagna rules apply.

White and savoy cabbage can also be used for various stuffed cabbage and cabbage roll type dishes. There are a million variations from just about every part of Europe.