Cooking for Dibbuns: the Sequel
Jul 11, 2018 21:16:55 GMT -5
Post by Aquamarine on Jul 11, 2018 21:16:55 GMT -5
I actually made this quite a while ago but never got around to posting it in the Great Kerfluffle. However, I stumbled across the pictures today, so here's my latest Redwall cooking adventure: Mole's Favourite Deeper 'n' Ever Turnip 'n' Tater 'n' Beetroot Pie!
An important note: this dish's name is somewhat misleading, as it does not contain any beetroot. There's just a note saying you can serve it with pickled beets if you want. Which... I didn't. Also important to note that pie in this case does not involve a pie crust. It's more of the shepherd's pie/cottage pie variety.
I didn't take any pictures of chopping the veggies this time, but I can offer one pro tip: remember to peel the carrots before cutting them. I sort of forgot until I'd already finished cutting up the first one. Other than that, cooking the veggies is pretty straightforward. Carrots and turnips in one pan, potatoes in another. Boil 'em...
...mash 'em...
...stick 'em in a casserole dish. Layer every other kind of veggie and rough up the top with a fork.
Cheeeeeeeeeeeeese.
Bake and eat.
To be honest, it was a little disappointing. I had fun making it, but the end result was kind of bland. Which is perhaps to be expected, since I didn't have beets and there aren't really any spices or strong flavors in the dish. I think it would make a good side dish, but I probably wouldn't have it as a main dish again. Still, I don't cook much and it was fun to try something new from the Redwall cookbook, so I'd call that a worthwhile experience.
Tune in next time to see if I actually make good on my threat to make homemade clotted cream....
An important note: this dish's name is somewhat misleading, as it does not contain any beetroot. There's just a note saying you can serve it with pickled beets if you want. Which... I didn't. Also important to note that pie in this case does not involve a pie crust. It's more of the shepherd's pie/cottage pie variety.
I didn't take any pictures of chopping the veggies this time, but I can offer one pro tip: remember to peel the carrots before cutting them. I sort of forgot until I'd already finished cutting up the first one. Other than that, cooking the veggies is pretty straightforward. Carrots and turnips in one pan, potatoes in another. Boil 'em...
...mash 'em...
...stick 'em in a casserole dish. Layer every other kind of veggie and rough up the top with a fork.
Cheeeeeeeeeeeeese.
Bake and eat.
To be honest, it was a little disappointing. I had fun making it, but the end result was kind of bland. Which is perhaps to be expected, since I didn't have beets and there aren't really any spices or strong flavors in the dish. I think it would make a good side dish, but I probably wouldn't have it as a main dish again. Still, I don't cook much and it was fun to try something new from the Redwall cookbook, so I'd call that a worthwhile experience.
Tune in next time to see if I actually make good on my threat to make homemade clotted cream....