MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 11

st in g w ay A n in te re - ro as te d s ut ro sp h w it es (y es , w it h gr ap ed nu ts ix m ), es ap . gr ic . vi n eg ar an d b a ls am Cu t thi cke r sta lks in ha lf wh en coo kin g, but don ’t thr ow awa y the lea ves – the y ’re del icio us. Haggis with neeps and tatties. But don’t forget the swede south of the border! 11 Also in season Celeriac Mash it… it adds a bonus mild celery flavour to your smashed spuds Chicory Oranges add colour and citr us zing to any dish. Fo r c e d is p in k rh u b a r b a s le n d e n d m o r e la te -s e a r t h a n t h e son va r ie t y. Serve in… a salad with fruit, nuts and a honey and mustard dressing Jerusalem artichoke Blend it… this tuber makes for a beautifully smooth and rich soup Kale Sir-fry… with sliced mushrooms, soy, chilli, garlic and ginger. Parsnips: Grate… and mix with grated potato to sweeten up your rosti. www.menu-dorset.co.uk