Every once in a while, I dream of frolicking in this endless vegetable garden. And my garden is teeming with beets - those fabulous crimson nether parts :)
Red beets, sugar beets, chiogga beets, they all taste fabulous - earthy, sweet, succulent, flavorful, pungent, I could go on, huh? Apparently, there are the globe-shaped varietals that we regularly encounter, and then there are the cylindrical ones that I haven't seen yet - these carrot-shaped beets are apparently more common in intensive vegetable plots.
Beet Etymology Trivia:
* Maybe from an imagined resemblance to the greek letter beta - this sounds like a serious stretch of imagination!
* Maybe from the Celtic word "bett" meaning red - a little more plausible, I guess.
My dream garden is also teeming with parsnips - easily one of my favorite vegetable smells.
They make for fabulous soups, taste divine when roasted. the options are endless! And the nutrition value is a total bonus - it is replete with potassium and dietary fibre. I'm definitely planting some of these next year.
Random Parsnip Trivia:
* Considered to be an aphrodisiac by the Romans - more reason to eat them, Yay!
* In Ireland, it was used for making beer and wine
So, what could be better than a dish that combines beet and beet greens and parsnips?! Wooooo!! This was another quick recipe that exploded with earthy flavours, meant to be made
again and again.
1 yellow onion - sliced long
1 red beet - julienned
2 medium chiogga beets - julienned
2 small parsnips - julienned
a handful of chopped beet greens
7-8 curry leaves
1 large vine tomato - chopped
1 T grated ginger
4 cloves garlic - smashed
4 green chillies - sliced long
1 T sesame oil
1/2" stick cinnamon
1 cardamom pod
1 t turmeric
1 T grated coconut
1 t khuskhus
Dry roast all the masala ingredients and grind to a coarse powder.
Heat the oil in a wok and saute the onions and curry leaves till they start to brown.
Add the ginger, garlic and green chillies and saute for 2-3 minutes.
Now toss in the beets and parsnips and cook covered on low for 5-6 minutes.
Add the tomatoes and beet greens along with the ground masala and salt and stir.
Simmer covered for 7-8 minutes.
Serve with rotis - we ended up making rolls stuffed with the kurma - worked really well :)