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Posts Tagged ‘vegetable recipe’

Leeks are still at their seasonal best in February and March, so should be locally available and full of flavour.  Try this yummy recipe and enjoy some warm, nutritious comfort food to keep those winter blues away. 

Ingredients

4 medium leeks
3 large floury potatoes
olive oil
75 cL vegetable stock
25 cL milk
Salt and pepper

Please remember to cook leeks before eating!

Method

  1. Peel the leeks and potatoes and chop
  2. Fry the leeks in a dash of olive oil until soft
  3. Add in the potatoes, plus a pinch of salt and pepper and mix well
  4. Heat through gently for a few minutes
  5. Add the stock and milk, turn up the heat and simmer for around 25 minutes until the potatoes are cooked
  6. Allow the soup to cool a little
  7. Blend until smooth
  8. Add a little more water if required for your desired consistency
  9. Serve with a teaspoon of cream drizzled on the top along with a sprinkling of toasted sesame seeds

 

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Roasted root vegetables make a great accompaniment to any meal, and they are at their seasonal best round about now.  Great with roast beef or turkey, roasted roots also go well with traditional Scottish Haggis. 

And for all things Scotland visit www.edinburghselfcatering.org.  Here you can find great accommodation in the heart of Edinburgh, along with lots of ideas for things to do and see during your stay.

Ingredients
Selection of root vegetables, such as carrots, parsnips, swede, turnip, red onion etc
1 clove of garlic
Freshly ground salt and pepper
Sprigs of fresh rosemary
Olive oil

Method

  • Peel all the vegetables and garlic
  • Chop vegetables into chunks and crush the garlic
  • Mix the rosemary, olive oil and garlic together
  • Pour over the vegetables and mix well
  • Leave for a while for oil to soak into the vegetables
  • Put into a roasting dish and roast for 45 mins at 200 C

And for a slightly sweeter touch, you can also drizzle with a little honey before roasting.

For a different twist I combine them with cheese sauce and put in a lasagne, and this has become a bit of a favourite with my children.

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I made this delicious beetroot soup for a dinner party on saturday. It went down a treat! It’s full of deep flavour – but not heavy – as you might expect of something made mainly from  root vegetables.

Why don’t you try it to warm your cockles on a cold winter’s evening – possibly on holiday in Edinburgh!

Ingredients
6  Large raw beetroot
1  Large carrot
1  Parsnip
1  Leek
13  peppercorns
5/6  dried mushrooms – oyster or porcini
4/6 allspice berries
3  Bay leaves
4  Tablespoons lemon juice
1  pint vegetable stock (I used swiss veg bouillon by  Marigold)
3 pints water
Garnish;  Soured Cream, Dill

Method
Peel and chop beetroot into quarters. Clean and peel carrot  parsnips and leek; rough chop. Put all ingredients including stock and water into large saucepan. Bring to boil then lower heat and simmer for 2 hours partially covered.

Here’s the messy part – so do it next to the sink perhaps and try to avoid splashing! Strain through fine sieve into another pan. Retrieve beetroot chunks and discard other solids. Chop beetrood into fine chunks and return to soup. Simmer again then serve with swirl of sour cream and sprigs of dill.

This recipe is visually stunning and also delicious – serve if possible with home made rolls!! Recipe for those maybe another day!

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