Comfort and joy: roast parsnip and stilton soup, beetroot crisps. For this soup you'll need: 25g butter 1 tablespoon olive oil (I used vegetable as that's what we had in) 1 small leek, diced 1 clove garlic, crushed 1 small potato, diced 450g broccoli florets 800ml vegetable stock 100-150g Stilton cheese (whatever you've got in, I suppose) For the filling, put the ricotta in a bowl, add the cream cheese, grated parmesan and egg yolk. 1.5litres/2pints chicken stock (vegetarians may substitute. Truth told, I have a suspicion that I over-buy certain things deliberately, with these post-Yule feasts in mind. Peel the onions, lower them into the boiling water then turn down the heat to a. As soon as the stalks are tender add the leaves, then the mint and coriander leaves. Gosh, it is chilly here in the countryside! Spoon the curry cream sauce into the dish. Toast them gently for a moment or 2 until they release their aromas. Bake for 10 minutes longer. Ohhh, yes please! Season with a pinch of salt and saute for a few minutes until translucent, about 5 minutes. Simmer briefly, then serve with the parsnip cakes. Place the onions on top, spooning any sauce over them, then scatter with the cucumber and parsley. I'm with you, soup is the soul food for the short dark days. Curried roast parsnip soup with vegetable chips - Saturday Kitchen Chop the coriander leaves and stems and add to the mash with the flour. The crunch here comes from the beetroot, red cabbage and celeriac, but you could use carrots or kohlrabi. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Mild spices and goat's curd. Nigel Slater's 10 winter vegan and vegetarian recipes Tip the dough on to a lightly floured board and knead for 30 seconds or so (no longer) shaping it into a ball as you go. A whole roast cauliflower with a classical cream sauce. You can do this in seconds using a food processor. Remove the leaves from the mint and parsley and roughly chop. Read about our approach to external linking. Its a main course in my house, but would make a fine side dish too. This time, I have used parmesan, the most umami rich of the cheeses, to quell the sweetness, and it works brilliantly. Stir the dressing and set aside. Drain the canned beans, then stir them into the onions, together with the stock and bring to the boil. Heat the stock and pour it in. Every weekend for twenty-sevenyears I have sat at my kitchen table and written a column for The Observer. A favourite of mine, even when tomatoes are out of season. For the soup, peel the shallots and slice them in half lengthways. Peel a large clove of garlic and crush it to a paste with a pinch of salt using a heavy weight, such as a pestle. Roast carrots, parsnips and beetroot. Serves 4onions 2, medium-sizedolive oil 5 tbsp parsnips 1kgmilk 500ml, to finish:beetroot 250golive oil 1 tbspblue cheese 250g. Surfeit of parsnips? Everything just needs a quick blast in the blender or food processor although I find the texture of the cashew nuts most pleasing when I grind them using a pestle and mortar, leaving them as a rough, gravelly powder. I honestly cant remember the last time I served it to start a meal. Add the chilli flakes and stir in the crushed garlic and oil. Make the dressing: put the vinegar, lime juice, olive oil and soy in a mixing bowl. () Denotes recipes without meat or fish. Red Cabbage cooked with cider, cream and boiled potatoes. Thanks, Love parsnipsand they work so well with all the spices & just that little sweetness from the apple :). Remove the Brussels sprouts and bacon from the heat and tip into the batter mixture. A warming potato and parsley soup with mushrooms and onions. Serves 4 (vegan)garlic 2 large clovescumin seeds 2 tspcoriander seeds 2 tspsea salt tspdried chilli flakes a pinchgroundnut oil 4 tbspbeetroot 500g, smallpotatoes 500g, smallcarrots 8, small, slim, For the mashharicot, cannellini or butter beans 2 x 400g tinsolive oil 2 tbspparsley leaves a good handfullemon juice 1 tbsp. Peel and halve the cucumber, remove the central core and seeds, then cut the flesh into matchsticks. Scatter the sesame seeds over the onions. Cut the roots and the dark green leaves from the spring onions and discard them. Finely chop the kimchi and stir in. such as chard and spinachmint leaves 8gcoriander leaves 10. Make the spice paste: peel and roughly chop the ginger, then put it into the bowl of a food processor. The turmeric gives the soup a wonderful vibrant yellow hue and the apple adds just the right amount of sweetness to complement the sweetness of the parsnips. Serves 2onion 1, mediumgarlic 3 cloves, crushedolive oil 2 tbsptomato puree 1 tbspchopped tomatoes 1 x 400g tincinnamon stickbay leaves 3dried chilli flakes tspmacaroni 100gchickpeas 1 x 400g tindouble cream 100mlparsley 2 tbsp, choppedbasil leaves 12. Set aside on draining paper. Ten recipes some old, some new and more than half of them vegan that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy. If the lime leaves prove elusive as they so often do - make it anyway, perhaps including the zest of a lime instead. Sweet potato cakes with tarragon, tomato and lemon, Fried potatoes with chard, green olives, chillies and soft cheese. Remove the peel and white pith from the grapefruit and orange, saving as much juice as you can.