Strange bunch of vegetables

@JamesHxstatic (29413)

• Eugene, Oregon

2 Dec 18

It is a celery root apparently. I have tried parsnips a few times, but they are not a favorite.

7 people like this

Judy Evans

@JudyEv (339504)

• Rockingham, Australia

3 Dec 18

@petatonicsca That's a very good idea. and someone told me recently that if you leave the base on the celery it will last for much longer.

4 people like this

Denise

@petatonicsca (7070)

• Japan

3 Dec 18

@JamesHxstatic Wow, didn't know you can eat celery root.Ours come without roots, and when there are a bit of root left I plant them and they produce small stalks so you get twice the punch for the same amount of money. I do it with green onions too.

6 people like this

Anna

@LadyDuck (471335)

• Switzerland

3 Dec 18

Same as @JudyEv I call "turnip" what you call rutabaga. We usually do not cook celeriac, we clean it, chop in very fine strips and make two kind of salads, one with stripped Swiss cheese that is seasoned with olive oil and black pepper, The second salad is made mixing fine strips of celeriac, fine strips of baked ham and mayonnaise. The celeriac is good to make a cream of celery, mixed with the normal celery it makes the soup more creamy.

9 people like this

Anna

@LadyDuck (471335)

• Switzerland

3 Dec 18

@JamesHxstatic Those salads in summer are very good.

2 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

3 Dec 18

Those salads sound wonderful!

2 people like this

hereandthere

@hereandthere (45645)

• Philippines

3 Dec 18

only the potato is familiar, the rest i've only see online. what's the green one?

7 people like this

Anna

@LadyDuck (471335)

• Switzerland

3 Dec 18

@JamesHxstatic It's excellent with salmon.

1 person likes this

@JamesHxstatic (29413)

• Eugene, Oregon

3 Dec 18

Dill adds a wonderful flavor to things. We had a dish uncooked to add as garnish.

4 people like this

Susan

@HazySue (39268)

• Gouverneur, New York

3 Dec 18

It kind of looks like the soup we make called Boiled Dinner. But, we also add ham to it.

4 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

4 Dec 18

That would be quite good. Anne put a few pieces of beef stew meat in it.

1 person likes this

@JamesHxstatic (29413)

• Eugene, Oregon

4 Dec 18

@HazySue It really was quite good.

2 people like this

Susan

@HazySue (39268)

• Gouverneur, New York

4 Dec 18

@JamesHxstatic It sounds good.

2 people like this

Namelesss

@Namelesss (3365)

• United States

2 Dec 18

Looks really great to me, I could do a lot with that bunch. I probably would have tossed in some tomatoes and a bit of beef or broth as well.

5 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

2 Dec 18

Oh, she did use some tomatoes too and some beef, just a bit.

2 people like this

Namelesss

@Namelesss (3365)

• United States

2 Dec 18

@JamesHxstatic Haha, not surprised. Great minds think alike

2 people like this

Kharla Jolly

@kobesbuddy (78882)

• East Tawas, Michigan

2 Dec 18

And once it had all been simmered for hours, you had a dinner fit for royalty:)

5 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

2 Dec 18

I misspoke about the time, as @maluese pointed out, hours would be too long.

2 people like this

Kharla Jolly

@kobesbuddy (78882)

• East Tawas, Michigan

3 Dec 18

@JamesHxstatic I made soup in a slow cooker and it DID take hours, on low heat:)

2 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

3 Dec 18

@kobesbuddy Yes it would and probably came out great.

2 people like this

rebel_woman06

@SIMPLYD (90722)

• Philippines

4 Dec 18

So, the purplish thing is rutabaga. Is it a root crop? I haven't tasted a purple cabbage yet. Does it taste like the ordinary cabbage, which I like much. Here we have the ordinary cabbage.

3 people like this

rebel_woman06

@SIMPLYD (90722)

• Philippines

5 Dec 18

@JamesHxstatic What do you mean by delicate taste? Does it mean not most people ,will like the taste?

@JamesHxstatic (29413)

• Eugene, Oregon

4 Dec 18

I think that the purple cabbage is a bit sweeter with a more delicate taste.

1 person likes this

M.-L.

@MALUSE (69373)

• Germany

2 Dec 18

I'd also add more potatoes. In German, the term for such a dish is 'one-pot', because everything is cooked together in one pot. The ingredients don't matter. I don't understand, though, why the vegetables simmered *for hours*. I'd say that ~30 minutes should be enough. 'After hours', no vitamin has survived!

4 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

2 Dec 18

What do I know about how long? I should have said a while. Thirty would not get some of those soft enough to eat, whatever she did they were done pefectly

3 people like this

Deborah-Diane

@DeborahDiane (40288)

• Laguna Woods, California

3 Dec 18

@JamesHxstatic - Anne seems to be a wonderful cook. I could probably use a little of the "magic potion" she adds to her soup! LOL

4 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

3 Dec 18

She seems to know her business. I learn a lot as her sous chef.

1 person likes this

@JamesHxstatic (29413)

• Eugene, Oregon

4 Dec 18

@DeborahDiane

1 person likes this

Deborah-Diane

@DeborahDiane (40288)

• Laguna Woods, California

4 Dec 18

@JamesHxstatic - I'm sure you are an excellent sous chef! My compliments to Ann the chef!

2 people like this

DianneN

@DianneN (247186)

• United States

3 Dec 18

I hope it was delicious! I have always used parsnips in my chicken soup.

4 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

3 Dec 18

That it was @DianneN. I may have to give parsnips more respect.

2 people like this

DianneN

@DianneN (247186)

• United States

3 Dec 18

@JamesHxstatic

1 person likes this

Hanni Harel

@Hannihar (130218)

• Israel

3 Dec 18

@JamesHxstatic So how was the soup?

4 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

3 Dec 18

It was wonderful.

3 people like this

Hanni Harel

@Hannihar (130218)

• Israel

3 Dec 18

@JamesHxstatic I am glad.

2 people like this

Krissttina Isobe

@oahuwriter (26777)

• United States

4 Dec 18

All are very healthy to eat. I too don't buy any of these vegetables. Today at Foodland I got alfalfa sprouts on sale. I haven't seen alfalfa sprouts for so long and this is going to be a treat. I hope to go to Safeway and Don Quiote today, but I don't think I'll have time. Here's hoping I can finish my shopping today, if not today, then tomorrow.

3 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

6 Dec 18

@oahuwriter I love those on sandwiches!

1 person likes this

@JamesHxstatic (29413)

• Eugene, Oregon

4 Dec 18

There is always tomorrow. I like sprouts too.

1 person likes this

Krissttina Isobe

@oahuwriter (26777)

• United States

6 Dec 18

@JamesHxstatic Just found afalfa sprouts on sale shopping at local supermarket Foodland for 1.99 I believe it's a 4oz. bag. I'm enjoying it now with sandwiches.

nawala

@nawala123 (20871)

• Indonesia

4 Dec 18

the purple cabagge is called pokchoi in chinese

3 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

4 Dec 18

Thank you for telling me that!

@JamesHxstatic (29413)

• Eugene, Oregon

4 Dec 18

@nawala123 I see. Well thanks for sharing that. Mustard greens are a very different thing here, quite bitter and not to my liking. The purple cabbage is called Napa cabbage that is sometimes white.

nawala

@nawala123 (20871)

• Indonesia

4 Dec 18

@JamesHxstatic we eat that too, but the white one. it is the first time see the purple. in here we call is "sawi", considering it as "mustard green"

1 person likes this

José Valera

@jvicentevalera (13671)

• Santiago, Chile

3 Dec 18

Most of them are very common in Latino meals. In fact all those ingredients come in handy for a vegetarian salad. :) You really had a healthy dish for dinner, thumbs up to that!

3 people like this

@JamesHxstatic (29413)

• Eugene, Oregon

4 Dec 18

Yes it was quite healthy. Do you use rutabagas in Latino meals?

1 person likes this