D has proved to be a difficult letter for my vegetable alphabet. I have looked through all of my gardening and cookery books but couldn't find any vegetables beginning with D. There are recipes for dill and dandelions but I don't class them as vegetables. Cheating is my only answer to the D dilemma - D is for diced vegetables.
Almost every day from mid autumn until late spring, I have a vegetable stew or soup simmering in my Dutch oven. I always start off with onion and then I add whatever vegetables happen to be in the fridge or garage. The stew pictured above has onion, leek, courgette, celery, aubergine and sweet potato. I sauté them briefly then cover with vegetable stock and simmer until tender.
This stew has lots of red vegetables - red peppers, sweet potato, butternut squash and carrots.
Sometimes I use canned tomatoes instead of stock. Sometimes I use spices and chilli for a little interest. I always add fresh or dried herbs and lots of black pepper. But the basis of all the dishes is a selection of not-too-precisely Diced vegetables. These dishes are versatile, cheap and easy to make and ideal for anyone counting calories.
Now, can I get away with using this for M (for mixed) and V (for vegetables) I wonder?
I have two very nice new cookery books - one for Chinese food and the other for Indian food. The first person to offer a real recipe for a vegetable beginning with D may choose one.