Aromatic Vegetables & Potato Fritters

Sometimes you have an odd collection of vegetables and leftovers in the fridge.   This week I had a small swede, some pumpkin, a large parsnip, a leek, some leftover corned beef and mustard sauce.   I knew Lois Daish would have ideas for this odd collection in her "Good Food" cookbook, and she did.

This vegetable stew is an ideal way to use up a number of vegetables, and you can use what you have on hand rather than sticking exactly to the recipe.   If using kumara you should dice it and cover with water otherwise it will turn brown.

Pumpkin or Kumara Stewed with Aromatic Vegetables

First stage of aromatic stew cooking up leek, parsnip/carrot, celery and herbs

(Serves  4)

The point when you add the pumpkin and water to the sauted vegetables

500g pumpkin, butternut or kumara ( I used a mix of swede and pumpkin)
1 leek or onion
1 carrot (I used the parsnip)
1 rib celery
2 cloves garlic
3 Tbsp olive oil or clarified butter or a mixture
grated zest of 1 lemon
salt and pepper
thyme, parsley and bay leaf
1-2 cups water

Cut the rind off the pumpkin or butternut and remove the seeds or peel the kumara - cut into 2 cm dice.
Finely dice the leek or onion, carrot (parsnip) and celery.   Peel and crush garlic.
Put the oil in heavy pot and add the finely diced vegetables with the garlic, lemon zest and herbs.
Season with salt and pepper.
Fry gently for about 15 minutes.
Add the pumpkin (and the swede) to the cooked vegetables and stir.
Barely cover with water and simmer until tender - about 20 minutes.
Sprinkle with chopped fresh parsley or your chosen herb - coriander would be good.

I accompanied the stew with corned beef potato fritters, but this is delicious as a main on a bed of couscous, finished off with a dollop of pesto and some pickled red onion.

You could also serve it with cooked greens.

Here's another recipe from Lois Daish that I adapted to use my leftover diced corned beef.  I usually keep faithful to this recipe because its delicious as is, but it also works with additions.

Roy Duncan's Potato Fritters - serves 4 

Potato Fritters cooking
 recipe from "Good Food" by Lois Daish

4 medium potatoes

salt and pepper

nutmeg, freshly grated

2 egg whites

Clarified butter or oil for frying

Put the grated potato into a clean tea towel,
 squeeze hard into a jug the water from the potato

Peel potatoes and grate with the course side of the grater.  Place in a cloth and squeeze out as much liquid as possible*

Place in a bowl and season well with salt, pepper and nutmeg.   

Whisk the egg whites until snowy.  Fold gently into the potatoes.

Heat oil in a frying pan until moderately hot.  Place spoonfuls of the potato mixture in the pan.

fry until golden brown on one side.  Turn over and brown the second side.   Continue cooking until the potato is tender.  

Drain on paper towels and serve immediately while still crisp.

Variation:  dice up corned beef, a dollop of mustard sauce or 1 tsp mustard to replace the nutmeg, and a handful of rocket sliced.

* I used the freshly squeezed potato liquid as part of the water measure in the Aromatic vegetable stew.   It's too good to throw away.   No use keeping it as stock unless you cook it because it quickly turns black but you could drink it as it has health benefits.   You should rinse out your tea towel immediately to avoid staining.

Instant pickled onion: a decorate and tasty addition to a salad or a  topping to a dish like the aromatic vegetable stew. It's great in a simple cheese and pickled onion sandwich. Slice onion (red, brown or Spanish white) very finely using a mandolin (if you have one). Sprinkle on some sugar, salt and then a sprinkling of cider or wine vinegar to taste. It takes a minute for the onion to soften and be pickled - sweet and milder than raw. Keeps for a day or two in the fridge.