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…
A tasty, quick, cheap and healthy meal solution Prep: 5 mins Cook: 25 mins ready in 30 minutes 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…
The pearl barley makes this stew really hearty – perfect for a cold winter evening Prep: 40 mins Cook: 1 hr, 30 mins Easily serves 6 Ingredients: 1 tbsp olive oil 350g shallot, peeled 2 leeks, thickly sliced ½ swede, chopped into chunks 2 parsnips, quartered 350g Chantenay carrot 175g pearl barley 225ml white wine 1l vegetable stock 1 bay leaf 3 sprigs thyme small…
A little bit of this winter root mash goes a long way – make it a day ahead and cut the stress on Christmas Day Prep: 50 mins – 1 hr Cook: 40 mins Easily serves 10 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…
“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….