Wednesday, July 4, 2012

What's in season: Yams, sprouts and cabbages

HOW TO COOK WITH YAMS: Most of us stick to the usual veges in our winter roasts. We often comment "I wonder how you would cook those? or they look interesting". Yams look pretty weird, they are small and knobby but have an appealing yellow/pink colour. They are super simple to cook and cook quite fast because they are so small. I decided to throw them in with a roast dinner, but jazz them up a bit with a honey and spice coating. Don't be scared and give them ago. If your kids like potato, they are sure to like the sweet sticky cute yams! 
How to eat yams

LEARN HOW TO LOVE SPROUTS: A big favorite of mine is brussel sprouts, which seems to disturb most people. In winter, I'm always throwing them into the roasting dish with other winter veg, drizzle some olive oil, add some rosemary or thyme, salt/ pepper and you have an easy throw together side to any meat. Just the other night, I threw in cut yams and sprouts, olive oil, a sprinkling of seasoning (cumin, ground coriander and cayenne pepper) and roasted them for around 30 mins, it was a perfect match for my roasted chicken legs. Check out some other easy ideas for sprouts below. 
How to love brussel sprouts

TWO WAYS WITH CABBAGE: My memories of cabbage are of coleslaw's at summer barbies or Dad eating his German sausages with sauerkraut. As an adult I have discovered the Asian influence adding cabbage and it many varieties to stir fries. It really makes a meal go further, is low fat and very very tasty! Try two very different takes on making a meal out of cabbage.
Cooking with cabbage

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