Stir Fry with Kalettes, Brussels Sprouts, Beetroot and Green Beans

Stir fry is the perfect dish to make when you are in a hurry but still want to eat something nutritious. This delightful recipe has lots of greens, but with the beetroot adds enough colour to make it look as gorgeous as it tastes!

Time Preparing: 5 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 100g Brussels Sprouts
– 120g Green Beans
– 100g Kalettes or Kale
– 150g Beetroot
– 1tbsp Sunflower Oil
– 2-3tbsp Soya Sauce
– Handful of Sesame Seeds

Method
1. Thoroughly wash all vegetables
2. Remove the ends of the green beans and cut in half
3. Half the kalettes (or finely slice kale) and sprouts
4. Peel the beetroot and cut into small square chunks (pre-cook if desired)
5. Heat the oil in a wok, and once hot add the kalettes for 3 mins
6. Add the sprouts for a further few minutes until they start to brown
7. Add the green beans and beetroots, continuing to stir for a further few minutes
8. Add the soya sauce, continuing to stir until absorbed by the vegetables (around 2 mins)
9. Serve hot with rice or noodles, sprinkle with sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Homemade Pesto Recipe – with Sprouts Tops

Pesto is undoubtedly a fantastic addition to pasta dishes, and goes well with white meat such as chicken. This delightful pesto recipe is made from Brussels Sprouts tops, but can easily be replaced with Kale, Rocket, Kalettes or Basil.

Time Preparing: 15 mins
Time Cooking:  2 mins
Serves: 4+
Difficulty: 1/5
Season: Winter

Ingredients:
– 200g Brussels Sprouts Tops
– 80g Parmesan Cheese (or vegan alternative)
– Juice from 1 Lemon
– 160ml Olive Oil
– Pine Nuts (optional)
– Handful of Basil
– Handful of Parsley

Method:
1. Discard the stems from the leaves, and chop leaves into rough pieces then wash thoroughly
Note: Keep the stems for another recipe such as soup!
2. Add the sprouts tops into boiling water for 2 mins, then dry on kitchen towel
3. Blend sprouts tops in a blender until they form a paste
4. Add the juice from the lemon, parmesan, herbs, and half of the olive oil. Blend until all ingredients are mixed together
5. Depending on the texture desired, add more olive oil a little at a time, blending in between

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Brussels Sprouts Head, Celeriac and Carrot Soup

Nothing is as good as a soup for cold winter evenings. Whilst some find soup a little boring, the secret is unlimited combinations for soups. Soups are also a great way to make use of some of the less noble parts of vegetables – such as the green parts of leeks – or in the case of this recipe, Brussels Sprouts Tops Stems. The leaves were using for a gorgeous pesto recipe which can be found here.

Time Preparing: 10 mins
Time Cooking:  30 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients:
– 100g Brussels Sprouts Tops, Stems
– 130g Celeriac
– 80g Carrots
– 700ml Vegetable Stock

Method:
1. Peel the carrots and celeriac, then cut into small piece
2. Slice the sprouts tops stems
3. Add the vegetables to a large pan, along with the vegetable stock (boiling)
4. Cook on a medium heat for 30 minutes
5. Blend to desired consistency then serve with warm crusty bread and a dash of cream

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Sprouts are not just for Christmas

We brought you purple and rainbow carrots, and golden and striped beetroots, and now we’ve got red brussel sprouts for you this week.

With a stronger and more intense flavour, the red variety also have additional health benefits due to the higher levels of anthocyanins that they carry – the chemicals that are found in the skins of grapes which help us to justify drinking red wine. This very British Christmas vegetable (like parsnips) is a Christmas veg largely due to seasonality and hardiness from freezing, but it really is not just for Christmas (we are still in November after all).

Take inspiration from Mark and Spencer’s Christmas food line this year, which includes sprout juice and sprout coleslaws. You’ve got time to perfect your sprout cooking for Christmas so why not try them with balsamic vinegar glazed red onions or a pancetta and lemon zing, rather than the usual overboiling experience.

And whilst we’re on brassicas, for those of you with sprout tops, we’ve featured them in the past (link here) but for a few more cooking ideas (which also works for your bag of kale) think of it as an alternative to spring greens. As with most greens, either eat them whole or roughly chopped, then steam or microwave until a luscious green sheen shines through. Then go with your mood for the moment:

  • some pure simple butter and seasoning
  • try a Jamie Oliver’s lemony twist
  • fry up some pancetta or bacon, then add sprout tops and cook for a little longer
  • stir fry some chopped garlic, slices of ginger and chopped chilli if you like, add the sprout tops and then finish with some sesame oil, soy sauce and/or oyster sauce, maybe topped with some roasted/ground peanuts and cashews. You could make this a complete meal by stir-frying your meat or tofu before adding the greens

On what to do with some of the vegetables in your veg box here are a few ideas, some of which from our past newsletters/ blog posts:

As an admin point – all of the boxes are labelled with your names so do check carefully to make sure you are taking the correct boxes.

And if you are away for Christmas and/or New Year drop us a note to let us know which boxes you would like to skip. Boxes will be available for collection from Friday 19th December, Tuesday 23rd December (an early Christmas box) and Friday 2nd January. Combining the two pre-Christmas boxes for a single collection is also possible, but do let us know.

This Week’s Bounty

Standard Box
* Bakers Potatoes, Lincs
* Carrots, Lancs
* Leeks, Lancs
* Kohl Rabi, Lancs
* Green Kale, Kent
Red Sprouts, Lancs
Parsnips, Lancs
Courgette, Spain
Small Box
Items starred (*) above

No-Potato Substitute
Land Cress, Perry Court

Fruit Supplement
Oranges, Spain (standard only)
Apples – Gala, Kent

 

Christmas is Sprouting All Over

It is now only 35 days to Christmas Day, that’s just 5 weeks away!

So we now have our first sprouts in the standard box (they will definitely be in our Christmas box – more details on this below). Since we have had our first frost the sprouts will be perfect for eating, rather than just the tops you’ve been getting. Apparently the flavour of parsnips also improves after the first frost so see if you can tell the difference next time they’re in the box.

For the Christmas and New Year season, there will be the usual collection from Friday 19th December and an early Christmas box (no prizes for guessing what’s in this box) available for collection from Tuesday 23rd December rather than the usual end of week collection. A double box for a single collection is also possible, but do let us know. Usual collection will resume after the New Year from Friday 2nd January.

If you are away for Christmas and/or New Year give us a jingle bell to let us know which boxes you would like to skip. And more generally, if you ever are away or need to skip a box (including for those of you on the trial-month) please let us know by the Monday of the week you don’t want the box. More details on the “Holiday/skipping policy” section of the Tower Green Hamlets website’s FAQ.Also, how about giving a trial box or trial month as a Christmas gift? It will be a unique gift, a pleasant surprise and a special treat that doesn’t add clutter to the house. It will also give a great start to the New Year after endless (over)eating, perfect for all wonderful New Year resolutions!

On what to do with some of the vegetables in your veg box here are a few ideas, some of which from our past newsletters/ blog posts:

  • Beetroot – Have a look at our “Need some aprohdisiac? Try beetroot!” blog post for some ideas and also our Beetroot and Feta Couscous post. Our frog friends from across the stream (where they eat a lot more of them) also recommend cubing or slicing them into a salad then dressing with French vinaigerette (oil, vinegar and mustard)
  • Turnips – Not as common here as across the river (but remember they don’t know what they are missing out with parsnips), our frog friends recommends adding these to stews as you would other root vegetables. Also perfect for a winter vegetable soup with chorizo and puy lentils
  • Rainbow Carrots – Have a look at From Purple to Rainbow blog post (also for cabbage) for some ideas on how to eat them and check out some photos to inspire you

For those of you getting parsley as a no-potato substitute, try standing them vertically in a jar with an inch of water before storing in the fridge, they will last for far longer than you can imagine!

This Week’s Bounty

Standard Box
* Romano Potatoes, Lincs
* Rainbow Carrots, Lancs
* Onions, Norfolk
* Beetroot, Lincs
* Spinach, Perry Court
Turnips, Perry Court
Jan King Cabbage, Kent
Sprouts, Lancs
Small Box
Items starred (*) above

No-Potato Substitute
Parsley, Perry Court

Fruit Supplement
Pears, Kent (standard only)
Clementines, Spain