This is a recipe from the Philippines. It is great with rice.
- 700g fresh green beans
- 2 onions
- 2 cloves of garlic
- 1 can of organic chopped tomatoes
- 4tbsp organic vegetable oil
- 1 tsp salt
- Black pepper to taste
- Trim the beans and cut into 3cm lengths. Cut the onions in half and slice crosswise to fine slices, and chop the garlic very fine.
- Heat the oil in a large pan over a medium heat and fry the garlic for a few seconds, before adding the onion slices. Stir and fry for another 3 minutes or so, until the onions begin to turn translucent.
- Add the tomatoes, beans, salt and pepper and 100ml water
- Bring to the boil, cover, and then simmer for around 15 minutes until the beans are cooked.
- Remove the lid, turn up the heat and reduce the sauce until it is quite thick. Stir while you are doing this to stop it from sticking.
I have successfully grown a lot of kohlrabi in my garden, and I have a number of recipes. I have usually sliced it thinly and braised it in butter and a little stock, but this is much more delicious.
- 1 tsp butter
- 1 apple-sized kohlrabi, peeled and sliced into batons
- 1 tsp crushed garlic
- 200ml stock
- salt and pepper
- parmesan cheese, grated
- Heat the butter in a small pan, and add the kohlrabi and garlic, and cook for around 3 minutes
- Add the stock, bring to the boil and simmer over a low heat for 15 minutes
- Season with salt and pepper, stir in parmesan cheese
I got this recipe out of ‘how to cook’ book 2 by Delia Smith. Word of warning – takes a little longer than I anticipated.
- 1 head of celery, trimmed and cut into 5cm batons
- 25g butter
- 75g carrots, cut to match the bits of celery
- 1/2 large onion, finely sliced
- 200ml marigold stock
- Salt, pepper, chopped parsley
- Melt the butter in a pan, and cook the onion over a medium to high heat, until golden
- Add the carrots and celery, and cook for another 5 minutes, until beginning to brown
- Season with salt and pepper, and add the stock, bring to the boil, cover and simmer for around 15 minutes
- Take the lid off and boil the juices down to a reduced and thickish stock.
- Serve with the juices poured over the celery and garnished with chopped parsley
I served this with Roman Beef Stew.
Kohl rabi grow well here, in spite of the neglect I mete out to them.
- 1 cauliflower, chopped into florets
- 1 kohlrabi, well peeled and diced
- 60ml (4 tbsp) Plain greek-style yoghurt
- 1 tbsp horseradish
- Salt and pepper
- 4 tbsp chopped chives
- Steam the vegetables, until the kohlrabi is tender
- In a pan, mash the vegetables, and add the yoghurt, horseradish, salt, pepper and chives
- If you want a smoother texture, use a soup wand, but we just went for the rougher texture, and it was lovely.
A revisit – just about to start going through the posts from the old site and adding them back in.
- Kohl rabi, peeled and chopped to 2cm chunks
- Olive oil
- Salt and pepper
- Thyme leaves
- Heat the oven to high (gas 8, 230C)
- Coat the kohl rabi chunks in the oil and season with salt, pepper and thyme. I do this by putting all the ingredients into a large plastic freezer box and giving this a shake
- Roast for 45 minutes.