If You Have Winter Vegetables Try ...

A root roast. In the winter when we have an abundance of root vegetables, roast them all together in one pan. Put in potatoes and even baby onions and then almost forget about them for 45 minutes-1 hour.

Shaved fennel. Try fennel raw, sliced super thin with lemon and dill. An excellent salad to serve with fish.

Cabbage and blue cheese bake. Fry some chopped cabbage with onion and bacon or ham, sprinkle with some blue cheese and bake in a medium oven.

Parsnip purée. All root vegetables make superb purées. Just boil parsnips, swedes or turnips, drain and blend in a food processor. Mix with a knob of butter, salt and an extra twist of pepper before serving.