Saturday, January 12, 2019

Day 12: we salsify

Fun times with the veg box this week, youguys. They sent me STICKS:

They called it 'black salsify' but I think we all know better. 

Time to get cooking! A quick perusal of le internets told me all I need to know: it's some kind of root, also called 'the oyster plant' because it tastes like . . . oysters? If there's one thing I like, it's veg that tastes like fish. I'm game. 

I wanted to eat them for breakfast (I've got so much veg to use, it's got to spread between meals) and luckily our double-barrelled buddy Hugh Fearnley-Whittingstall came to the rescue with a fritter recipe. Fritters make EVERYTHING tasty, so let's do it!

First things first, let's get to peeling:

Is it just me, or do they look naked? Now I've got VULNERABLE sticks. Also, they're STICKY. Little beads of some sort of goo are coming out of its pores and my hands now have the gripping power of Spiderman. 

I grated it up (well, the food processor did, I was over touching this), added the coriander and garlic and chilli that the recipe called for, and added in some red bell pepper and spring onions that were haunting the crisper drawer.

Time to fry! 

Oooh, looking better already. 

Now to breakfast it up!

There's nothing that a fried egg, avocado, and Sriracha can't improve. 

Review: not a terrible veg - these fritters were decent - but I can't say I'd choose it if I were in the market for a bland, white root veg. No, that spot goes to parsnips. 

Which they also sent me. Huzzah.

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