It’s not always easy eating green. Aussie chef Rodney Dunn, author of The Agrarian Kitchen, shines light on how to transform the ugly ducklings of the veggie world.
1. Brussel Sprouts
Pick them small, cut in half and saute in olive oil until golden and crispy. Then stir through marjoram, thyme or sage to finish.
Nothing beats baked cauliflower cheese with béchamel (for the white sauce recipe, see www.foodnetwork.com)
Cook for 1 minute in boiling salted water. Mix with pasta, herbs and a dash of cream.
Try vinegar instead of mayonnaise for a fresh coleslaw or saute in a pan with caramelised onion for a tasty side.
5. Broad Beans
Pop into boiling salted water for 1 to 2 minutes, then drop into iced water and the shells will fall off. Serve with chopped chives or shaved red onion, mint, lemon and goat’s cheese.
Don’t overcook it. Blanch quickly in water or sauté with garlic in a pan with butter.
By Barbara Koh, Singapore Women’s Weekly, April 2014