"I like to try and find ways to use giant vegies in the kitchen. Many can be used in the normal way - such as giant cabbage, giant onions, giant leeks, elephant garlic, and giant tomatoes; but others, after having grown for longer than normal, need a little help to find their way onto the table." ~ Marie

Mangel (Fodder) Beetrooot Relish

Submitted by Marie Kalkaus

Cook mangel beets in boiling water until soft then wash in cold water so that it's cooled and you can remove the skin without burning your hands! The flesh inside a mangel beet will be white rather than the dark red/purple like table beetroots. Grate the mangel beet but discard any pieces that are overly fibrous. Use 650g of mangel beet per quantity of ingredients in the rest of the recipe.

In a separate bowl mix a finely chopped apple, finely chopped onion, as many sultanas as you want, 1/4 teaspoon ground cloves, some rosemary leaves, a cup of sugar (I used white although the recipe I was following said brown), and a cup of red wine vinegar (it tasted sweeter than the white vinegar we have). Cook the apple mixture in a saucepan until the apple is tender and then add the grated beetroot. Simmer until it becomes syrupy, I added extra red wine vinegar during cooking, and then bottle.

Creamy Giant Japanese Radish Soup

Submitted by Marie Kalkaus

I like to make and freeze this soup to use up large daikon radishes but it's usually made with 2 bunches of red globe radishes.

Ingredients
2 tablespoons extra-virgin olive oil
2 cups sliced radishes
1/2 cup chopped onion
1 medium potato (about 8 ounces), peeled and cut into 1-inch cubes
2 cups milk
1/2 teaspoon salt
1/4-1/2 teaspoon white or black pepper
1/4 cup sour cream
1 tablespoon chopped fresh radish greens or parsley

Preparation
1. Heat oil in a large saucepan over medium-high heat. Add radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.
2. Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth.
(Use caution when pureeing hot liquids.)
3. Serve each portion of soup topped with 1 tablespoon sour cream and a sprinkling of radish greens (or parsley).

Giant Carrot, Giant Table Beetroot and Chicken Sausage Rolls

Submitted by Marie Kalkaus

I used this recipe with my grated table beetroot and giant carrot in place of a normal carrot in the recipe to make a bulk quantity and then freeze. I also like to add some bread crumbs to the filling.

https://www.4ingredients.com.au/blog/versatile-sausage-rolls

* 2 sheets Puff Pastry
* 500g or 1 Pound Chicken Mince (ground chicken)
* 2 tbs. Honey
* 1 grated Carrot

Preheat the oven to 200C/400F. Mix all of the ingredients into a bowl. Cut your first sheet of puff pastry in half, place the filling down the edge of the pastry about 2 inches thick all the way down the centre of the pastry and all the way to the ends. Then roll and seal the ends with a fork, then cut into bite sized sausage rolls. Repeat the process until all the pastry is used. Place on a baking/parchment paper lined baking tray seamed side down so they don't split with they bake. Bake for 30mins or until golden.

Veggie Smuggling Tip: Grate or smuggle whatever veggies you like into the mix, carrot, zucchini, parsnip, a little spinach it's up to you!

Freezer: These sausage rolls can be stored in an airtight container for up to 4 weeks.

Giant Parsnip and maple syrup cake

https://www.bbcgoodfood.com/recipes/12983/catherine-berwicks-parsnip-and-maple-syrup-cake

Watermelons

Some lines of giant watermelon also have a really nice flavour, no cooking necessary! Plus they can be cut into cubes and frozen.