Wednesday, February 11, 2009
Creamed Winter Veg
Along with the roast pork we had on Sunday I wanted winter veg - it being winter with the weather to match. I had a parsnip in the fridge and I bought carrots and a lovely fat swede. I also bought a tub of cream - it being winter with the weather to match and so a little indulgence is allowed.
The process could not be simpler. Peel and cube each of the vegetables into dice about one centimetre square - half an inch in old money. Cook each one separately in boiling salted water till just al dente. This doesn't need to create vast amounts of washing up - do them one after the other in the same pan, preferably one that is big enough to hold all the vegetables together. When all are just cooked and drained warm a small tub of cream with a sprig of thyme and a single clove of peeled garlic - in the same pan - till the cream comes to a simmer. Take off the heat and leave to steep for ten minutes.
Remove the garlic and thyme, add the vegetables to the cream and gently warm through.
I think the reason I like this so much is that each vegetable retains its individual flavour and because they are cooked in water they are very light, almost delicate. The cream wraps around them rather than soaking in - just lovely. Interestingly they are really nice cold next day in lunchboxes.
Total cost about £3 - good cream ain't cheap.