SPICY ROOTS
Strong flavours win through with this spicy veg recipe from Gordon Ramsay
Provided by Gordon Ramsay
Categories Side dish
Time 25m
Number Of Ingredients 10
Steps:
- Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.
- Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.
Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.45 milligram of sodium
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY ROOTS AND SHOOTS SOUP
The original inspiration came from a recipe in Cooking Light. This soup is a creamy combination of root vegtables, greens and smoked andouille sausage: sweet and savory with a kick of spice! Notes:When pureeing the soup be sure to leave enough vegetables to bite into. Puree just enough to get the creamy consistency you want. Depending on how spicy you want your soup, start with two links of the sliced sausage for a small kick; add more according to your taste.
Provided by Hummingbird
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan.
- Saute onion and celery for 3 minutes.
- Add garlic and rest of chopped vegetables to onion and celery. Saute for 3 to 4 minutes.
- Add stock and lower heat. Cook until vegetables are done.
- Add beans to soup.
- Remove about two cups of vegetables and one cup or stock from pot to puree. Puree until smooth. Add this back into the pot. Puree more if it is not creamy to your taste.
- Add spinach and sliced sausage. Cook until spinach is wilted. Sometimes if I have a fresh ear or two of corn, I will cut the kernels off and add it in at this point Salt to tast. Serve.
- For a vegan alternative use vegetable stock, leave out the sausage and add the kick with a dash or two of cayenne pepper.
- A nice crusty sourdough or rustic bread goes nicely with this soup!
Nutrition Facts : Calories 661, Fat 13, SaturatedFat 2.4, Cholesterol 10.8, Sodium 1127.5, Carbohydrate 106.5, Fiber 29.4, Sugar 11.6, Protein 32.8
SPICED ROOT VEGETABLE SOUP
This hearty vegetarian soup will warm up cold winter nights and can be frozen for later
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.
- Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
- Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.
Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 2.81 milligram of sodium
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