kooking kvetch

We got another veg box today. It a bit larger than the last one. We nixed the potatoes because Jason doesn't eat them, but pretty much everything else is the same plus some leeks, carrots, and a big turnip or (swede as they're called here). I, not thinking ahead, I suppose, did not bring a blender (or any ricing implement) or a roasting pan or a cutting board or a soup pot. I'm sure there are more things I didn't bring, but those are the ones that immediately come to mind. We have purchased a soup pot and a cutting board- worth it if only for the amazing apple sauce that is both condiment and dessert.

Recipes that include root vegetables, like those that have been delivered to our door, but do not include a roasting pan or a blender (or a dutch oven I have found) are hard to find. We eat a lot of soup. Big Thick Meaty Lentily Root Vegetabley soup. This is due in large part to the fact that, in addition to the acquisition of our soup pot, I now have a mastery of the stove top. I am, however, still working on the ovens.



The grill, on the right, is easy enough to understand. Its temperature is measured in Celsius and it acts like a broiler. It is not connected to the little red light below, so I have no idea when it is actually hot save sticking in my hand. Since, for some reason, it only works when the door is open, this is very simple. We use it primarily for the inexact science of toasting bread and making our frozen pizzas (2 for 3 pounds) brown and bubbly on top. The fan oven, on the left, is connected to the red light. This would be very handy if I had any idea to what temperature the STUPID NUMBERS ON THE DIAL corresponded. We have learned, through burned crusts and black vegetables, that the '6' is in fact the least hot while '1' is the most hot (opposite of the stove top).

So, if anyone has any good recipes for soupish or sauteed root vegetabley dishes with leeks and turnips please send them along.

Oh...and tomorrow I am going to my first Coffee Morning with the wives. I can't wait!