Autumn Vegetable Dishes

Ah mushrooms… (Maybe the only thing that divides my household! How about yours?) For those of us that love them may I suggest a simple treatment? Gently fry them in a generous amount of butter with a smashed garlic clove and plenty of black pepper ready to serve on toasted sourdough. Or add your fried mushrooms to a bowl of bone broth for a deeply nourishing soup.

Cooked cauliflower can be blended with plenty of butter and a little grated nutmeg for a mashed potato alternative. Or you can blitz it raw and then gently fry in butter and pilau spices with a good splash of bone broth. Serve with toasted flaked almonds.

If you are spending a few hours in your kitchen anyway take the opportunity to gently fry several finely sliced onions in butter with a pinch of salt. Stir occasionally and watch them reduce in volume. When they are brown and crumbly they’ll be wonderfully caramelised, ready to make wonderfully warming gravy or onion soup. If you want to add garlic and chilli you can use your caramelised onions to top curries, dals and soups.

I never cook green leafy veg such as kale, cabbage or chard in water. They are either fried in butter until soft or quickly stir fried in coconut oil, chilli, garlic and ginger. Or you could use them in a big pan of greens. Meanwhile, shredded red cabbage is great simmered in a little cider vinegar with onions, maple syrup and a pinch each of salt, pepper and cloves.

Finally, don’t forget that autumn demands that you make pumpkin pie at some point. It’s the rule!

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