Tuesday, 18th September 2018
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Around this time of the year it is easy to get bored with the usual run of winter vegetables -

here are a few variations on the normal fare.

Carrots Vichy

Cut the carrots into small chip sized pieces. Cook them in a large pan with water just to cover, a teaspoon of sugar and a knob of butter. Cook briskly until the water is all but evaporated. The carrots are cooked and coated in a buttery glaze.

Leeks in Cream

Cut the leeks into 1" pieces and wash

thoroughly. Cook these pieces gently in a large pan in butter until soft. Add a little cream to the pan and boil up with the leek juices to make a sauce. Pour over the leeks and serve.

Cabbage with Bacon

Shred a half head of cabbage. Chop 4 Streaky Rashers. Peel and slice an onion finely.

Crisp the chopped bacon in a little oil until they start to release their fat. Add the sliced onion and cabbage and stir fry until tender.

Cauliflower Au Gratin

Break the cauliflower into florets, drop these into boiling water and simmer for 4 or 5 minutes. Make a little white sauce with the

cauliflower water and some strong cheddar. Pour over the cauliflower in an oven proof dish and put under a hot grill until it browns and bubbles.

Roast Parsnips

Peel and cut the parsnips into rough chunks. Par-boil them until nearly tender (about 8 minutes). Put them into a roasting tin with a spoon of brown sugar and the juice of an orange. Sprinkle over a little sunflower oil and roast in a hot oven until blackening at the edges. Ideal with the Sunday roast.


Letters to the Editor

  • A Wonderful Harvest

    Even though the weather Gods didn’t exactly play ball over the weekend it doesn’t take away from the fact that this years Waterford Harvest Festival was yet again another wonderful success. It was great to see the streets of the centre of the city so beautifully and thoughtfully decked out. The various food stalls offering tastes from all over were great to wander around. The information and background that each of the stall holders were able to give on the provenance of their food was really interesting an …

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