Healthy Root Vegetables

More War Time Tips for a Modern Diet

Jan 7, 2009 Jo Lamb-White

Some more recipes and suggestions for using potatoes and carrots from wartime Britain.

The Ministry of Food in World War II regularly promoted ‘Food Facts’ for a population trying to balance their families’ nutritional needs. The use of very basic, yet effective, root vegetables as the basis for a daily diet were encouraged through daily bulletins on a radio programme called the ‘Kitchen Front’. The promotions encouraged people to eat potatoes and carrots every day in a different way to protect them from illness and fatigue. They were also encouraged to grow their own. Here are some suggestions for using these, whether at work or at home.

Carrot Sandwiches

Add two parts of grated raw carrot to one part of finely shredded heart of cabbage and bind with chutney or sweet pickle. Season to taste.
Equal amounts of grated raw carrot, white cabbage and crisp celery bound with chutney or sweet pickle.
Bind some grated raw carrot with mustard sauce flavoured with a dash of vinegar.
Cook diced carrot in curry sauce until tender enough to spread easily with a knife. Allow to cool.

Carrot-Gap Salad

Carrots are good for the complexion and this salad was targeted particularly at women, but of course is good for anyone.

Cook two or three good-sized potatoes in their skins. When tender, strain without drying off, to avoid making them floury. Slice and dice neatly; then dress in vinaigrette dressing (two parts olive oil to one of vinegar, pepper and salt to taste) while they are still hot. Pile in a salad bowl lined with a few shredded lettuce leaves or water cress. Sprinkle with a little chopped chive or rings of spring onion and pile high with grated carrot. To make a more substantial dish add one or two boned sardines or fillets of smoked herring.

Following on from the recipes in The Humble Potato, here are two more interesting suggestions for the common spud.

‘Fadge’ - is both nourishing and filling and excellent for breakfast

Boil some well-scrubbed potatoes, then peel and mash them while hot. When the mixture is cool enough to handle, add salt, and work in enough flour to make pliable dough. Knead lightly on a well-floured board for about 5 minutes, then role into a large circle about ¼ inch thick. Cut into wedge shaped pieces and cook on hot griddle, an electric hot plate or on the upper shelf of a hot oven until brown on both sides.

Potato Fladdies – give lots of energy

Scrub 2 potatoes and grate with coarse grate over a bowl. Then add sufficient flour to form a batter. Season with salt and pepper. Melt a little butter or oil and heat in a frying pan. Drop the mixture into it. When brown on one side turn and brown the other. Serve with a little jam if you want it as a sweet dish. Or if savoury add a pinch of mixed herbs and a dash of cayenne pepper before cooking.

The copyright of the article Healthy Root Vegetables in Recipes is owned by Jo Lamb-White. Permission to republish Healthy Root Vegetables in print or online must be granted by the author in writing.