January Recipes

Your January veg share is likely to include:

  • Winter salad
  • Potatoes
  • Carrots
  • Celeriac
  • Onions
  • Beetroot
  • Parsnips
  • Black radish
  • Cabbage
  • Cavalo Nero
  • Pak choi
  • Squash
  • Leeks

Recipes

Root veg rosti

Root Vegetable Stew

Root Veg Rosti – Waitrose Website

  • 150g maris piper potatoes, unpeeled, coarsely grated
  • 150g parsnips, unpeeled, coarsely grated
  • 150g carrot, unpeeled, coarsely grated
  • 1 tbsp fresh thyme leaves
  • 1 onion, finely chopped
  • 1 tbsp wholegrain mustard
  • 1 egg
  • 2 tbsp wholemeal flour
  • 3 tsp olive oil

Put the grated vegetables in a clean tea towel and squeeze out as much liquid as you can. In a bowl, mix with the thyme, onion, mustard, egg and flour. Season lightly and mix thoroughly.

Preheat the oven to 200˚C, gas mark 6. Heat 2 tsp oil in a non-stick pan. Shape the mixture into 8 patties and fry, in batches, for 4 minutes on each side, until crisp. Transfer to a baking sheet and bake for 5 minutes.

Serve as a side dish with a main meal or with a poached egg for a filling lunch.

Back to top

Root Vegetable Stew – Good Housekeeping Website

  • 1 tbsp. olive oil
  • 1 medium onion, finely sliced
  • 300 g each parsnips, carrots and celeriac, peeled and cut into bite-sized chunks
  • 1 large potato, peeled and cut into chunks
  • 1 garlic clove, crushed
  • 1 tsp. smoked paprika
  • 1 tbsp. tomato purée
  • 1 tbsp. plain flour
  • 600 ml hot vegetable stock
  • 1 bay leaf for the dumplings
  • 100 g plain flour
  • 1 1/2 tsp. baking powder
  • 25 g vegetarian suet
  • 1/2 tbsp. each chopped dill and curly parsley
  • 2 tsp. creamed horseradish

Preheat the oven to 180ºC (160ºC fan) mark 4. Heat the oil in a hob-proof casserole and fry the onion for 10min until softened. Add vegetables and fry for 5min. Add garlic and cook for 1min.

Stir in the paprika, tomato purée and 1tbsp flour. Cook for 1min, then pour in stock – the vegetables should be just covered. Add the bay leaf. Cover the casserole and cook in the oven for 20min.

Sift the remaining flour, baking powder and ¼tsp salt into a large bowl. Stir in the suet, herbs, horseradish and about 75ml iced water to make a soft dough. Shape into eight balls and place on top of the stew. Cover and return to the oven for 15min. Remove lid and cook for 5min. Serve.

Back to top

Leave a Reply

Your email address will not be published. Required fields are marked *