Seasonal mixed, roasted root vegetables, stick the oven temperature at around 200 c, and use a nice big oven tray or dish. A good idea to cut all the root veggies into similar sizes, can includd celeriac, parsnip, potatoes, sweet potatoes, squash, red onions, carrots and (red onions cut slightly bigger), garlic cloves in their…
Ingredients One whole celeriac Olive or rapeseed oil 5 cloves of garlic 1 dessert spoon fresh thyme, chopped Salt and pepper (Change it up with vegan powder such as Nutritional Yeast, or Parmesan, instead of the garlic) Peel the celeriac and cut into chunky chips. Place in a bowl with a decent glug of chosen…
Prep and cook time: 30 mins Serves 1 Ingredients: Stock cube, any type 1 tbsp sunflower or vegetable oil 1 small onion, halved and thickly sliced 3 thick pork sausages, cut in half (or veggie/vegan alternatives) 1 large carrot, peeled and cut into chunks 1 large or 2 medium potatoes, skin left on, cut into big chunks 200g swede,…
Prep and cook time: 2hr 10mins Serves 6 Ingredients: 1 tbsp olive oil 350g shallot or onion, peeled 2 leeks, thickly sliced ½ swede, chopped into chunks 2 parsnips, quartered 350g carrots 175g pearl barley 225ml white wine 1l vegetable stock 1 bay leaf 3 sprigs thyme small bunch parsley, finely chopped For the dumplings 100g self-raising flour 50g unsalted butter 50g…
Prep: 50 mins – 1 hr Cook: 40 mins Serves 10 Ingredients: 650g parsnips, cut into even chunks 650g swede, cut into same size chunks as the parsnips 142ml tub soured cream 1 rounded tbsp hot horseradish 2 tbsp fresh thyme leaves butter, for greasing For the butter topping 50g butter 1 small onion, finely chopped 50g fresh white breadcrumbs (from about…
“This recipe, from Yotam Ottolenghi’s book “Plenty” ticks so many boxes – it includes much of what is in the veg boxes; it is real comfort food; and, despite appearances, is easy to make. The quantities can be halved, doubled or whatever to feed whoever is around. It is also versatile, and lends itself to…
Ingredients Parsnips Cabbage Carrots Dressing made of balsamic vinegar, olive oil, a little honey or sugar and proper sea salt Onion Cooked pulses (e.g. chickpeas) Grate the parsnip and carrots, and chop the onion and cabbage finely. Mix with the pulses in the home made dressing. Delicious!
This recipe, from the book “River Cottage Veg Everyday” (By Hugh Fearnley-Whittingstall) was kindly provided by Juliet. Thank You! “I think this recipe makes good use of the veg box this week using carrots, parsnips and sprouts. I don’t think you need to add sugar and I have made it with broccoli instead of mushrooms. We…