Ok, so my allotment neighbour gave me some mutant beetroots that he claimed would be 'woody' tasting. Apart from boiling and pickling which is what I have done, any other ideas as to how I can cook them to alleviate the woody taste??
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THey won't be woody tasting, they'll have a fibrous texture.... if they've cut up OK for pickling then they might not have gone woody.... given the conditions this year I'd have though that a beetroot could have got massive without going woody.... certainly my kohl rabi are a lot bigger than I expect adn they're still good textured....
A bit early too have gone woody, as said they have grown big this year, but the massive ones I get given later in the year go to my mate at work and he grates them and mixes with mayo, not my cup of tea but that's his way. ::)
I never thought about mixing with mayo. I love mayo but guess I would have to close my eyes to the pink colour!
They don't appear to taste woody or fibrous. May have to rescue the others now destined for the compost bin!!
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We roast them in the over like jacket potatoes, rapped in silver foil, peal, top and tail them and then slice for salads. The taste is so different to pickled, a bit of a smoky flavour.
Quote from: cornykev on September 09, 2012, 20:10:34
but the massive ones I get given later in the year go to my mate at work and he grates them and mixes with mayo, not my cup of tea but that's his way. ::)
here is France they are often eaten raw, grated with vinaigrette, sometimes mixed with grated carrot or celeriac. Very tasty, make sure they are finely shredded rather than on a large grate.
Personally I prefer them boiled, then eaten diced with vinaigrette. Very nice with some paté.