As we creep further towards winter and harvest lots of lovely celeriac, parsnips, turnips and other roots the season of warming, hearty casseroles is upon us. Here are a few recipes & cooking tips.
- Celeriac Gratin – Jamie Oliver.
- North African Root Veg Stew – Riverford. Make this with or without the beef for a slightly spiced, warming meal.
- Cornish Pasty – Cornish pasty Associations. If you’ve got swede to harvest, then there’s nothing quite like a traditional Cornish pasty!
- Roasted Root Frittata – River Cottage. This is a good way of using up leftovers after a Sunday roast.
- Parsnip & Carrot Dal – Delicious. Dal is so delicious, and a great source of comfort food at this time of year.
- And finally, a few quick ideas:
- Root Mash – any combination of root veggies cooked up in a glorious mash is the best comfort food.
- Roasted Root Veggies – if you’re cooking up a Sunday roast, swap the potatoes for roasted roots. A little olive oil and seasoning is all that’s needed.
- Soup – Root veggies give soups a warming richness as well as helping to thicken a soup into something a bit more substantial when you’re hungry.
- Casseroles & Stews – Slow-cooking brings out the sweetness of the veg and gives you time to curl up in front of the fire with a good book before dinner.
- Rosti – grated parsnip or celeriac with grated potato, onion and seasoning makes for a delicious rosti. Add a poached egg for a yummy breakfast!