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This time of year we have a lot of roots, leafy greens and brassicas coming from our local farms. This is winter veg at its best although it’s not always easy keeping things fresh, exciting AND seasonal so I’ve assembled some recipes to inspire you.
You can find the full list of local organic vegetables we’re delivering this week here.
I’m going to focus on vegetables that rarely make the limelight – carrots, potatoes and parsnips. They don’t seem like the most glamorous veg in the world but there’s so much more you can do with them aside from hearty stews and soups.
Roasted roots pair well with robust winter greens to make warming, filling winter salads for a lighter dinner option that still feels like a proper filling meal.
My absolute favourite salad is caramelized parsnips with cavolo nero and apple. It’s a simple but sophisticated salad with a variety of flavours, textures from the chewy sweet parsnips, to the crunchy toasted nuts and a tangy twist from the apples.
Everyone will love this salad and love YOU for making it. You can use other kinds of kale but curly kale is a bit too tough for this recipe - best to stick to the less fibrous ones, like Red Russian or Cavolo Nero.
Other recipes ideas that combine parsnips with other veg bag contents are:
Carrots are a staple and often don’t get to play centre stage at the dinner table. But since we also have blood oranges in the fruit bags this week, they will go together so well in this Moroccan Carrot and Blood Orange Salad.
Roasted in Moroccan spices and tossed in vinaigrette on a bed of rocket leaves, this salad is a zingy, sweet and spicy treat.
If you’re taking this into work for lunch, don’t add the vinaigrette til you’re ready to eat it, that way it will stay crisp and fresh for longer.
Other recipes ideas that combine carrots with other veg bag contents this week are:
We get an amazing variety of potatoes from our farmers, often the kinds you won’t find in the supermarkets, such as Ambo, Setanta, Hunters and Charlotte potatoes. Leek and potato soup would be an obvious choice this week, but you could also try jazzing up a baked potato with a large scoop of buttery sautéed leeks for a warming, hearty lunch:
Or you can transform left over roast potatoes into an oven roasted frittata adding your spices and fillings of choice like fresh herbs, paprika or cayenne pepper.
Of course, you could also take the comfort food route. I would opt for kale and potato cakes and make a large batch to store in the fridge. That way you can eat them for dinner with cauliflower cheese and sautéed garlicky greens or for Saturday brunch with a poached egg on top.