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Wet Veg

Wet Veg

Well, do you like my sodden collection of vegetables? Today was one of those horrible London days, a day when the rain doesn’t so much fall down as pound the pavement, people and anything else in its way with a violent insistence that nothing it meets shall remain dry. But still, I headed off to the farmer’s market, clad in boots, jacket and a pathetically useless umbrella. What to buy on a day like this? Root vegetables, apparently.

When the weather outside is cold and wet, I’m in the mood to cosy up with some winter veg, roasted with garlic, bay leaves and balsamic vinegar. Alternatively, I could use these in a curry of some sort; I have my eyes on Nigel Slater’s Root Vegetable Korma.

But there’s another reason for all those carrots, parsnips and beets. I’m just about to run over to my sister’s to borrow her copy of Red Velvet and & Chocolate Heartache, which I’ll be reviewing on Kitchlit this week. It’s all about baking cakes with vegetables instead of butter; a bizarre concept, but one that’s fast gaining in popularity. Hil‘s initial thoughts on the book have been good, so I’m excited to give it a try. I’m not yet sure what I’ll be making, but I know that sweet root veg and squash are a staple in the cakes, so I made sure to stock up.

I did buy some greens this week, including this lovely bunch of Russian kale. I’ve never used this variety before, so I’m not sure how best to tackle it- any ideas? One dish I like the look of is Kale and Red Onion Breakfast Squares (a frittata of sorts) from Kalyn’s Kitchen.

So, what’s cooking in your kitchen this week?


  1. Kalyn says:

    I do love the Red Russian Kale. It’s on my list to plant again next year for sure. Our farmers market has closed for the year here, so now I’m reduced to buying all my produce at the regular grocery store. Love the sound of root vegetable korma, will be watching to see if you make that one.

  2. sarah says:

    Ooh! I like the sound of this cookbook. Baking desserts with root vegetables seems so natural to me. Of course that’s how cakes would have been sweetened before refined sugar (that, and maple syrup!). For my birthday last year I made a cake with carrot, beetroot, and courgette (from The Kitchn) and earlier, a pink spice cake made with beetroot. I can’t wait to hear what you have to say about it and maybe I will have to ask for the book for Christmas.

    On a side note, I already asked for I Know How to Cook for Christmas, the French cookery Bible that Clotilde Dusoulier worked on.

  3. Ele says:

    Kalyn- Why is your market closed?! How horrible- I hate buying veg at the grocery store. (I almost never do, so the checkout staff must think I’m the most unhealthy person ever- it’s just pasta, cheese, cream, and the odd canned or dried thing. I always feel like explaining myself, “I buy lots of veg, just not here!” haha!)

    Sarah- I’ve always wanted to make that Harvest Cake! I think it’s the idea of the goat’s cheese icing- I’m a sucker ;) Yours looks great.

    I’ve already starting cooking from the veggie cakes book, so not to worry- review coming soon! And it’s funny that you should mention I Know How to Cook, because I just got that one! My boyfriend brought it home for me, a complete surprise. Looks great but haven’t really had a chance to dig in yet.