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.
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