Recipe of the month: Vegetable mix with cheese soft spots
At this time of year the amount and variety of fresh vegetables available in the allotment diminishes rapidly. This is when we use up some of the vegetables we have either bottled or frozen. Bottled and frozen vegetables are never the same as fresh vegetables from a nutritional point of view and their texture and taste often change. Traditionally bottled vegetables, and more recently frozen vege- tables, were simply a way of storing part of a harvest for use in the winter months. This recipe uses both fresh vegetables such as carrots, brussel sprouts, broccoli and leeks that we still have growing in the allotment and green beans from our previous harvest that we have frozen.
300g sliced green beans
150 g sliced carrots
100g broccoli (or about 10/12 small heads)
200g brussel sprouts
6 small or three large leeks, cleaned and sliced
1 large onion, finely chopped
2 tablespoons olive oil.
200g soft cheese
Salt, pepper and herbs to taste
Steam all the vegetables, except the onion, until cooked but not soft. Sauté the onion in olive oil until soft . Mix the onion with the steamed vegetables and salt, pepper and herbs to taste.
Cut the cheese into small half inch cubes and sprinkle into the vegetable mix just before serving, or alternatively place several cubes on the vegetable mix of each helping, leaving enough time for the cheese to melt slightly before eating.
The range of vegetables can obviously be adapted to the time of year and sort of vegetables available. For a stronger taste more herbs can be added or stronger flavoured cheese. The idea is to experience contrasting tastes and textures whilst eating this dish.
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