Whats your favourite vegetable?

Question

And how do you like it cooked?

Personally I can never eat enough sauteed cabbage and leeks mmmmm

Answer 1

I simply can't decide - Agree with all the Asparagus Posters - but I also agree with the Artichoke Posters -so much so that I also love Jerusalem Artichoke, and even Salsify and Scrorzonera.

A good carrott is hard to beat, but it has to be either almost undercooked, or cooked at length in butter A La Normande.
A good sprout is perfection, with a drizzle of vinagraitte.
Aubergine done Parmigiana makes me mellow, and good Bubble and Squeak with perfect cabbage is my ultimate comfort food.

Peas and Green Beans are perfect when perfect (I won't string you along) and Neeps and tatties are a must with my Haggis.
Now a gumbo ain't a gumbo without a bit of Okra, and Haricot or Black Eyed Pea, Lentil or Dhal can create the most wonderfule palette for Herbs , Oils and Spices.

Goodness so many vegetables are so good - I must choose
- Must I - well maybe the one from those above that I have least recently had - they are all so good.

No - I am going to plump for 'Hearts of Palm' - evocative of my Asparagus and Artichoke period - it touches that G Spot for me.

Sad to say I have never seen it in a greengrocers, purely tinned by 'Epicure', but it and the pickling brine also are somehow more-sh and addictive.

Hold on - what did you say - Cabbage and Leeks - I once cooked Red Cabbage and Chestnuts - a recipe from Mastering the Art of French Cookery Volume 1 - Absolutely unforgettable [ though a bit of a b peeling the inner pith off the chestnuts] it got 10 out of 10 from all the diners. Leeks - at a little bistro in Paris I once had a starter of Poireaux En Vinaigrette that must have been one of the best ever. I can't decide, I'll leave it up to you!

Answer 2

Favourite Vegetable=Broccoli Favourite Fruit=Water Melon

Answer 3

Globe Artichoke. Boil for 25-30mins in water with teaspoon of sugar and a half lemon. When leaves are easily pulled from stem bite the base of a leaf to make sure the flesh comes out easily and is the texture (soft or al dente) you prefer. Drain and serve using butter, lemon butter or herb butter as you wish to dip the base of each leaf before eating the flesh at the base (do not eat the rest of the leaf) When all leaves are gone remove hair from top of the heart and stem (do not throw) and eat heart with butter (seasoning optional) by hand or knife and fork if in company. The stem can be eaten in the same manner if not too stringy depending on the variety. If you do not like butter a balsamic dressing is also nice.

Answer 4

Asparagus! Steamed with butter and salt or wrap in Phyllo Dough with parm cheese and garlic salt.The smaller the Asparagus the better.Bake for 9-11 min on 325. Also if you love cabbage add sauted onions, cooked crumbled bacon and dropped dumplings. Butter, salt,pepper and sour cream to top off. OMG it's the BEST!

Answer 5

Hard decision. I love veggies.

Method of preferred prep - roasted/grilled, i.e.:

eggplant - a trillion ways - eggplant parm & rollatini

squash

asparagus

Plantains (not sure if it's in the veggie catagory)

Roasted tomatoes (perhaps in the fruit catagory)
Try oven roasted tomatoes with garlic and evoo - best thing on the planet)

Spaghetti squash - baked w butter, s&p, & parmesan cheese.

Zukes - stuffed - or zuke pasta

Cukes - shredded in a slaw or sliced in chunks and stuffed w salmon mousse

Carrot, potato or zuchinni pancakes

Roasted brussels sprouts w pancetta or butter and parmesan.

Butternut squash - roasted/baked with butter, s&p, or a little honey

Baked stuffed onions (with sausage mixture)

Baked onions filled with onion soup and gruyere cheese.

Answer 6

I love Birdseye Garden peas. My favourite dish is cooked by adding them to a pot with pasta and water, boiling for about 10mins and putting them on to a pasta plate with some lovely Tesco green pesto. Finish by sprinkling some grated Parmesan cheese. Mmmmmmm!

Answer 7

I can't eat enough Broad Beans, just boiled for 15 min's with sesame seed sprinkles. I have Friends who say they taste like smelly socks. How the hell do they know? Apparently you can cook and eat the pods as well!!! Mmm, I might try them one day if I am really short of money.

Answer 8

I would have to say corn, definitely corn... I love to put it in an iron skillet, loaded with butter, cream, salt and pepper and let it slow cook until it's bubbly, just starting to turn a little golden on top, and smelling up the house real good.... YUMMMMMY!

Answer 9

Cabbage is my favourite. Cooked in water with a ham joint, no salt. Quick easy meal.

Answer 10

Home grown broad beans, boiled and served with chopped crispy bacon and a knob of butter.

Closely followed by corn on the cob, boiled with a chili salt to season and butter