At the risk of being flamed............

Mrs Seabiscuit

Mrs Seabiscuit

Mrs Seabiscuit

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I would like to try and make more exotic vegetable dishes with a little spice but not to hot and preferably not boiling the poor things to death any ideas? I hear celeriac and chard is nice but would have no idea what to do with it.

:cool::D
 
One of my favourite go to recipes (lightly spiced and slightly sweet - slitting whole chillies is a great way to get their flavour whilst controlling the heat):

http://www.guardian.co.uk/lifeandstyle/2012/feb/24/roasted-butternut-lamb-rack-recipes

I usually serve it with grilled chicken.
The yoghurt is essential to the taste and I find its even better when I use chicken stock but you can always leave out the nigella seeds (they are more visual than anything in this dish) and coriander (it is nice though) if you do not have.
I pre mix the spices for this in a jar as I make it so often (I just figured out what weight a portion was) so it's a really easy dish to make mid week.
 
Celeriac is a recent discovery of ours.

I just chop it into thick fish finger size bits, dry fry it to sear it and then roast it.

I guess you could roast it with a few spices to jazz it up a bit, but it's lovely on it's own.
 
Get the Hugh Fearnley Whittingstall Veg everyday book there are loads of good ones in there. Our favorites are a spinach and feta pie, something called chachouka and tomato and mozzarella risotto.
 
Roasting is good. I like to roast red/green/yellow peppers with things like aubergine and fennel. I season them up with garlic, lime juice, chilli and plenty of salt. Then you can add things like a tiny pinch of fennel seed, quartered onions, halved tomatoes :)
 
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