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Digital Subscriptions > Kitchen Garden Magazine > January 2018 > TAKE COMFORT IT WINTER GREENS


You may have some potatoes in store and some ka and Brussels sprouts ready on the plot. Anna Pettigrew offers some delicious recipes using these winter staples


A creamy and velvety stroganoff with winter kale, mushrooms and tarragon. Serve with rice, or pasta if you prefer.


Preparation time: 10 minutes

Cooking time: 25 minutes

■ 1 onion, chopped

■ 3 tsp olive oil

■ 125g/4½oz basmati rice

■ 2 garlic cloves, crushed

■ 400g/1lb mushrooms, sliced

■ 200ml/7fl oz crème fraîche

■ 2 tbsp chopped tarragon

■ 100g/3½oz kale, finely shredded

■ A small bunch of parsley, chopped

1. Cook the rice according to packet instructions.

2. Meanwhile, soften the onion in the oil for 5-6 minutes in a frying pan, then add the garlic, mushrooms and tarragon. Cook for 4-5 minutes or until the mushrooms have softened.

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About Kitchen Garden Magazine

In this month's issue of Kitchen Garden... - Free 2018 Gardener's journal - 6 Recipes to warm up your winter - Grow a pear! with our pick of the top varieties - Veg made simple 4 easy steps to perfect crop rotation - Onion sowing explained - What's i store? Fill your larder for free in 2018 - Make your own cold frame & gutter garden - How-to guide for spuds, chillies, celery & yacons - 5 DIY Tipples to get the party started - Meet the young plotters - Savings on great products
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