What are these vegetables/fruits used for?

I am from California, where produce comes in many varieties all year round. And yet, when I head down to the local grocery store here in Scotland, I find many fruits and veggies on the shelves that I am unfamiliar with. Some I've seen, but never eaten. Since I am all for trying something new, I thought I'd ask for some recipes or tips on how to use some of these items.

So, any suggestions for using:
swede
parsnips
turnips
leeks
beetroot
broad bean
persimmons
kale
Scallions
celeriac root
Redcurrants
blackcurrants
Gooseberries
Tayberries
 

I'd suggest the BBC's food web site. They will have loads of recipes that use these ingredients.

www.bbc.co.uk/food

Basic ideas off the top of my head:

Swede - boil and mash with butter and S&P, like mashed potatoes
Parsnips - roast, like roast potatoes
Leeks - really good in risotto!
Beetroot - boil and slice to go in salad
Broad beans - boil and eat! you can also make a lovely dip by mashing them (I add peas)
Scallions/Spring Onions - use in potato salad, in soups, stews, etc.
Celeriac root - mash either mixed in with potatoes, or on their own
Redcurrants & black currants - summer pudding!
Gooseberries - gooseberry fool!
Tayberries - are they like blackberries? if so, make a crumble with apples

There are LOTS more ideas. As balmerhon said, the BBC food site is a good start!


(Edited to add links)

swede- i didnt think we had this in Scotland.  I thought swede was the English term for turnip.
parsnips- absolutely beautiful roasted!
turnips- peel, boil, mash... 'bashed neeps!'
leeks- use like an onion for flavour -- potato & leek soup
beetroot- i've never cooked one, i usually buy the already cooked ones and eat them cold with salad.
broad bean- use just like any other bean in casseroles, stews, etc.
persimmons- never heard of this
kale- cook like spinach.  It's meant to be very good for you.
Scallions- are these not just tiny onions?
celeriac root- cant help you with this one!
Redcurrants - i've had these served much like cranberries, as a side dish for meat.
blackcurrants - make into a crumble, or a sauce for ice cream
Gooseberries - never tried this.
Tayberries- never tried this.

Have fun experimenting!
 

Scallions- are these not just tiny onions?

I thought it was the American name for spring onions? No? Are you thinking of shallots maybe?

I've not mastered all of those yet, but some I have.

Parsnips are lovely -- a bit woody if you're not careful. They're like a slightly turnipy potato. Put in with a roast, like you would carrots or potatoes, they're lovely.

Broad beans are...ummm...a bean. You don't eat the pods.

Kale is...ahhh...spinachy.

Redcurrants and blackcurrants are small round fruit (like a large pea size). VERY tart. Make lovely jams and tarts and so on. Redcurrants can be added to strawberry jam to help add pectin so it sets. Gooseberries are a larger yellowish/greenish fruit (there's also a sweet red variety). Like a large grape size. Again, very tart and used for pies.

The thing that's throwing me at the moment are all the variety of green beans. Runner beans, french beans. I couldn't put my hand on my heart and tell you I could taste the differences.

My husband is a terribly keen gardener. He's growing a lot of that stuff for me because he loves growing things he never has before. Sadly, he eats NO veg at all, apart from peas and potatoes. I'm struggling to deal with an avalanche of purple sprouting broccoli and gherkins and...oh, jesus. I'd murder for a Big Mac.

I thought it was the American name for spring onions? No? Are you thinking of shallots maybe?

probably! 

I thought it was the American name for spring onions? No? Are you thinking of shallots maybe?

I just had a quick Google and it appears that sometimes scallion is used to mean shallot. All very confusing, and I didn't know that. Anyway, to the OP: If by 'scallion' you mean something that looks like a mini-onion, then use it just as you would onions. It just has a slightly mellower flavour. I chop shallots up and use them in stews, chicken pies, etc. If, on the other hand, you mean something that looks like a green onion or spring onion, then use them in salads.

swede- i didnt think we had this in Scotland.  I thought swede was the English term for turnip.

It's called a rutabaga in the US - at least, in Wisconsin it is...I think that's different from a turnip, but don't know if I've ever seen a turnip, so don't know for sure...

Oh, and tayberries are an are an artificial cross of raspberries and blackberries. Which is exactly what they look and taste like. Which is much like a loganberry.

DH has planted the loganberries and raspberries side by side, so I'm having a hell of a time telling a ripe raspberry from an underripe loganberry.

My understanding is that a swede is a VERY LARGE turnip. Like the size of a big head of cabbage. I personally think they are vile, but I'm not a fan of any of the those root veggies so much.
 
Persimmons are not native to the UK. They are mostly grown in the far east but you do find them in the mediterranean. I wouldn't run out and buy them, especially this time of year when the UK fruits are in season.

This is a swede, called a rutabaga in American and turnip by the Scots:
http://en.wikipedia.org/wiki/Rutabaga

This is a turnip:
http://en.wikipedia.org/wiki/Turnip

They're related but different vegetables.

I've just made a gooseberry pudding which hubby and daughter enjoyed (I skipped it as I'm on slimming world and couldn't be bothered to figure out the syns).

175 g / 6 oz gooseberries
1 tbsp demerara sugar
50 g / 2 oz golden caster sugar
50 g / 2 oz butter
1/4 tsp vanilla essence
1 egg lightly beaten
50 g / 2 oz self-raising flour

preheat oven to 180 c / 350 f /gas mark 4
wash and drain berries after trimming ends
place in bottom of shallow lightly buttered baking dish and sprinkle with demarara sugar
beat caster sugar and butter until light and fluffy and beat in the vanilla
gradually add the egg and fold in the flour
spoon over the fruit and spread until level
bake for 25-30 min until risen and golden, a skewer inserted in the center should come out clean
allow to stand 10-15 minutes and serve with hot custard

creamed swede is my FAVORITE... just boil it and mash it with cream (or milk if you're silly and healthy)

Parsnips are the BEST roasted... They have a lovely sweet flavor. I like them just boiled with carrots, too.

for Turnips, this recipe has been haunting my dreams:
http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/

I really love Kale in soups. has a great texture...

Leeks also make excellent soup. Potato and Leek = my favorite. I rarely follow recipes for things like that, but this one seems like a basic one:
http://allrecipes.com/Recipe/Real-Potato-Leek-Soup/Detail.aspx

Beetroot - Just beets... I love to slice them and mix them with a bit of white vinegar and a bit of sliced onion. Just leave it sit for about an hour before dinner. Love it!

Basic ideas off the top of my head:

Swede - boil and mash with butter and S&P, like mashed potatoes
Parsnips - roast, like roast potatoes
Leeks - really good in risotto!
Beetroot - boil and slice to go in salad
Broad beans - boil and eat! you can also make a lovely dip by mashing them (I add peas)
Scallions/Spring Onions - use in potato salad, in soups, stews, etc.
Celeriac root - mash either mixed in with potatoes, or on their own
Redcurrants & black currants - summer pudding!
Gooseberries - gooseberry fool!
Tayberries - are they like blackberries? if so, make a crumble with apples

There are LOTS more ideas. As balmerhon said, the BBC food site is a good start!


(Edited to add links)

Yum, Chary! Thanks for this post! Gonna try the leek risotto next week maybe! What do you use in place of the crema di montepulciano? What's recommended in the recipe?

Celeriac- basically celery root. I've used it in a Jamie Oliver recipe like celery. I don't have the link handy, though. It was alright. Bit tough to work with.