Our focus this Winter is to cook more Winter vegetables. We love them, but our Winters are usually filled with the same old culprits – carrots, potatoes, greens, eggplants, and so forth. The great produce of Winter – swedes, turnips, parsnips, the huge variety of greens, daikon – appears less often on the kitchen bench. So our focus this year is to include them more often.
In the Middle East it is common to cook turnips with Date Molasses, and it is the time of the year (Ramadam) as I write, where date-anything is available in the local Middle Eastern shops. But having just made our Winter batch of Quince Molasses, we used this instead, and the result is truly delicious. I have heard that this dish is common in Iraq and that Iraqi Jews can serve it as a dessert. It is not surprising -it is that sort of dish that can be served either as a savoury one or sweet one.
It is an easy dish to make, and the resulting sauce – turnipy and quincy – is perfect. I can also imagine that a dish of turnips slow cooked with fresh quince fruits would be spectacular too!
Similar recipes include Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Turnip Soup.
Browse all of our Turnip recipes and all of our Quince dishes. Or browse all of our Late Autumn Dishes.
Continue reading “Turnips with Quince Molasses”
I need to share a secret. In this household, our focus on Winter veggies has been low. Turnips and Swedes (Rutabaga) have been relegated to vegetable soups, Parsnips have been a little more loved, beautiful winter greens are pretty much only simply quickly steamed or sauteed.
But our Winter Kitchen is changing. Horseradish returns. We found some Mustard greens. Beets, home grown, are prized for their earthy flavours. Celeriac is never left, ignored, in the bottom of the fridge. Jerusalem Artichokes are loved. Lotus root tentatively played with. Jicama (Yam Bean) has always been loved. Potatoes and Daikon make more regular appearance. Swede and Turnips are loved for their own flavours. Sweet Potato and Yam – beautiful textures and flavours.
Today we cook some wonderful baby turnips with spices, mustard greens and a little creamy yoghurt sauce. Such an extraordinary dish. But use any other green if you can’t source Mustard Greens.
Similar dishes include Turnips with Quince Molasses, Mustard Greens with Mooli, and Turnip Soup with Yoghurt and Coriander-Walnut Paste.
Browse all of our Turnip recipes and all of our Mustard Greens dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Turnips with Mustard Greens in a Creamy Sauce”
Out of Afghan comes a soup with Turnips – in fact turnips feature strongly throughout the Middle East around to Afghanistan. This recipe cooks the turnips with spices and leeks and serves it as a creamy soup accompanied with a paste of coriander, chillies, garlic and walnuts. Turnips when cooked are so gentle. They are definitely an under-rated vegetable here in Australia.
The coriander paste in this recipe includes vinegar, and the tang of the acid with the sweetness of the turnips is delightful.
Similar recipes include Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, Cream of Roasted Swede Soup, Radish with Coconut Milk, Georgian Coriander and Walnut Paste, and Zhug.
Browse all of our Turnip dishes and all of our Soups. Or explore our Late Autumn dishes.
Continue reading “Turnip Soup with Yoghurt and Coriander-Walnut Paste”
Let’s face it, Barley is primarily a winter grain, cooked into soups, pilafs, “risottos” and vegetable stews. Its creamy texture is divine in winter, pairing well with parsnips in particular, with winter hard herbs and parsley, with tomatoes, and, well, with me. I fell in love with barley this year.
Having experimented with making barley water and roasting barley to make barley coffee, I can now leave those uses behind – I am not a terrific fan of either although they are interesting. But wintery barley uses – sign me up.
This is a huge vegetable and barley soup, full of goodness and just right for a day when the temperature doesn’t get over about 9C. Best to take some books and a bowl of soup and curl up in bed on those days.
Similar recipes include Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, Charred Okra with Spiced Tomato Barley, Adzuki Bean, Barley and Pumpkin Soup, Parsnip and Barley Soup, and Barley and Root Vegetable Soup.
You might like to explore our other Barley recipes. Our Soup recipes are here. Or browse our easy Mid Winter recipes.
Continue reading “Vegetable and Barley Soup”
A French Soup so good that your friends will request the recipe
In the days when my kids were growing up, I really was famous for this soup. People would request it if they were coming over for a meal. I would keep copies of the recipe handy for people. We make it still today, and it is still just as good.
I love the way that the colour of this soup mirrors that of the falling autumn leaves at my house.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Are you looking for Pumpkin Soups? Try these: South Indian Pumpkin Soup, Adzuki Bean, Barley and Pumpkin Soup, Italian Pumpkin Soup, Special Pumpkin Soup, and Pumpkin Soup with Red Peppers.
Or try some other Pumpkin recipes, like Pumpkin Couscous Salad, Caramelised Roast Pumpkin, and Pumpkin Cooked in a Covered BBQ.
Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006. You might also like our Pumpkin recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Soupe au Potiron | Our Family’s Favourite Cream of Pumpkin Soup”