Vegetables - b : Glutenfree

1

Vegetables - b : Glutenfree

Broad bean, fresh

These beans are best when the size of a thumb nail.

Boil for ten minutes and drain before serving. Mature but freshbroad beans take up to 20 minutes to cook and have a much coarser texture.They are best used in soups or stews.

Beetroot

Beetroot should not be peeled or have their leaves cut off beforecooking. Remove the leaf stalks by twisting and cover the roots with water.Bring to the boil and simmer for 30 to 40 minutes depending on the size ofthe roots.

Allow to cool and the skins can then be removed by rubbing.

Slice the cooked roots and sprinkle with vinegar or serve hot witha white sauce.

Brassicas, Cabbage

All the brassicas can be eaten raw.

Cut the leaves into narrow shreds. Use the minimum quantity ofwater needed to cover the vegetables and bring to the boil. Always aim tocook for the minimum time and serve as soon as the desired texture is reached.10 to 15 minutes is often sufficient. Drain well before serving.

Brussels Sprouts

Trim the base of the stem and remove any damaged outer leaves.Boil for seven to eight minutes before draining and serving. They are easilyovercooked.

Cauliflower and Broccoli

Remove any old and damaged leaves, but any young leaves shouldbe kept. Turn the cauliflower upside down and split the stem from the baseto separate the head into portions. Place in a pan with the head upwardsand cover with water. Boil for 15 to 20 minutes until the stem is tender.

Carrot

Carrots should be scraped clean. They can be eaten raw, gratedin salad or with a dip.

Carrots can be cooked whole but should not be cut too small unlessfor soups and stews. Cooking time depends on the age of the carrot. Youngcarrots take 10 to 15 minutes in boiling water. Mature carrots take 20 minutesin boiling water.

Jellied carrots

Grated raw carrot can be stirred into a jelly made withgelatine and orange juice. This is refrigerated until set and then servedcold with cold meat and salad.

Celery

Eat raw with salad or cut the stem into short lengths and boilfor 10 to 15 minutes until tender. Serve with a white sauce.

Celeriac

Peel and then dice the root. Boil for 10 to 15 minutes until tender,then drain and toss in a lump of butter.

Courgettes

Small courgettes should be cooked whole. Larger should be sliced.Boil vigorously for two minutes before draining. Add a pinch of mixed herbsand 1

oz of butter or olive oil to the pan and simmer gently for 15 to20 minutes.

Cucumber

Serve raw in salads or peel and cut into chunks. Boil vigorouslyfor two minutes before draining. Add 1 oz / 25g of butter to the pan andsimmer gently for five minutes until tender.

Leek

Leeks often contain earth between the leaves. Cut away and discardany dark green part of the leaves.

Cut away all roots without removing the base of the stem. Now cutfrom just behind the base of the leek up through the ends of the leaves.Repeat this so that the leek is quartered but still held at the base. Theleek can now be well washed in cold water.

Place in a pan with the minimum of cold water needed to cover andbring to the boil. Simmer for 15 minutes. Leeks can also be cooked by simmeringin wine or stock and served in the liquid.

Marrows, Squashes, Pumpkins

As a simple vegetable, cut in half and remove the seeds. Peel andcut into chunks. Boil vigorously for two minutes before draining. Add 1 oz/ 25g of butter to the pan and simmer gently until tender. The time neededdepends on the variety and the maturity of the squash.

Onions

Make sure that any brown skin is removed from the onion. Slicedonion can be fried or boiled for ten minutes. Whole onions can be boiledfor 20 minutes or baked for 30 minutes.

Parsnip

Peel and cut into large chunks. Place around a joint to be roastedin the oven and turn a couple of times while cooking. Parsnip can also beboiled until tender, for 15 to 20 minutes.

Peas, fresh

Small young peas should be boiled for ten minutes. Older peas mayneed from 15 to 20 minutes boiling until they are tender.

Sweet Corn

Cut away any extra stalk and remove all the leaves that cover thecorn. Cover with water and boil. Young corn may be ready in five minutes.More mature corn may take 20 minutes. Drain well and serve with melted butter.

Sweet Potato

Cook and serve in a similar way to ordinary potato.

Turnip and Swede

The root should be peeled. Mature roots have a thick skin thatshould be removed. Mature roots may be very hard when raw and care shouldbe taken when cutting them. Cut into chunks or slices and cover with water.Boil for 20 minutes until soft.

2

Ingredients: Vegetables - b : Glutenfree

3

Instructions: Vegetables - b : Glutenfree