Root Vegetable Crumble with Cheesy Topping
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
Ingredients
300g Chantenay carrots
or baby carrots (or small carrots, chopped into chunks
500g peeled and cubed mixed root vegetables eg turnips, parsnips, sweet potato,
1 onion, peeled and chopped
2 tbsp olive oil
40g plain flour
40g butter
400ml milk
1 tbsp chopped parsley
1 tbsp crème fraiche
1 tbsp horseradish
50g grated mature cheddar
50g wholemeal breadcrumbs
sea salt and black pepper
some grated nutmeg
Preparation
1. Heat the oven to 180DegC/350DegF/Gas Mark 4-5.
2. Heat a frying pan, add the olive oil and sauté the Chantenay carrots and the mixed root vegetables and onion for 4-5 minutes, until softening. Season with sea salt, black pepper and some grated nutmeg.
3. Place in an oven proof dish.
4. To make the sauce, melt the butter in a saucepan, add the flour and mix together and cook the mixture for 1 minute. Do not brown. Remove from the heat, pour in the milk and whisk the mixture until smooth. Place back on the heat and slowly bring to the boil, whisking constantly until just boiling. Simmer for 1 minute, remove from the heat.
5. Add the horseradish, crème fraiche, season well, pour over the vegetable mixtures.
6. Mix together the cheese and breadcrumbs and sprinkle over the vegetables. Bake in the oven for 30-40 minutes so the vegetables are cooked and the topping is golden brown.
Serves 4.
Mashed Rutabagas
Flavorful mashed rutabagas make a great side dish to any meat or poultry. These are delicious with potatoes and ham or a pot roast.
Ingredients
2 to 3 pounds rutabaga
water
2 teaspoons salt
1/3 cup butter
1/2 teaspoon freshly ground black pepper
Preparation
1. Peel rutabaga; cut into chunks. Put the chunks in a large saucepan and cover with water.
2. Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender.
3. Drain and let them dry in a colander or in the pan with the top ajar.
4. Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.
Serves 4 to 6.
Rutabaga Beef Stew
There is perhaps no better way to prepare a beef stew than with a long, slow simmer. The low, moist heat slowly breaks down the structure of the muscle tissue, tenderizing the meat. You just can’t get that by rushing things. You can use a cup of dry red wine inplace of the beef stock and add a handful of dry lentils, perhaps one third cup, at the outset as well.. If you like, you can use a sliced parsnip too. There are plenty of ways to play with the basic farmula. Just let it simmer all day long. Unmentionably good.
Ingredients
1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into ½-inch chunks
1 to 1 ½ cups peeled and diced rutabaga (about ½ small rutabaga)
1 cup fresh green beans, in bit-size pieces
1 pound beef stew-meat chunks
1 bay leaf
½ teaspoon dried thyme
1 clove garlic, crushed
3 cups low-sodium beef stock
2 tablespoons light brown sugar
¾ teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 tablespoon all-purpose flour
2 teaspoons tomato paste
Preparation
1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine
2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5. until the beef is tender and the potatoes are just fork tender
3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour.
Makes 6 to 8 servings.
Brisket Stew with fall vegetables
Brisket is one of the toughest cuts of beef, but it is inexpensive and full of flavour. By slowly stewing the brisket in red wine and stock, you end up with a dish with incredible flavour, and meat so tender that it falls apart. Serve this with rice or potatoes.
Ingredients
1 tablespoon olive oil
2¼ pounds lean beef brisket
Cut into large bite-size cubes
Salt and freshly ground black pepper
2 onions, each cut into 8 pieces
2 garlic cloves, minced
1 large spring fresh rosemary
1 large spring fresh thyme
1¼ cups dry red wine
2 tomatoes, coarsely chopped
3 cups beef or chicken stock
2 parsnip , peeled and cut into 1- inch pieces
1 carrot, peeled and cut into 1-inch pieces
1 turnip , peeled and cut into 1-inch pieces
½ cup shelled fresh English peas
Preparation
Heat the oil in a large heavy flameproof casserole over medium-high heat until it is very hot.
Sprinkle the beef with salt and pepper and, working in two batches to avoid overcrowding the pot, add the beef to the pot and cook for 6 minutes, or until the beef is browned on all sides.
Transfer the beef to a bowl.
Add the onions, garlic, rosemary and thyme to the same pot and cook for about 3 minutes or until fragrant.
Add the wine and tomatoes, stirring to scrape up the browned bits on the bottom of the pot.
Simmer for 8 minutes, or until the wine has reduced by about half. Return the beef and accumulated juices to the pot.
Add the stock and bring to a gentle simmer. (The beef should be just covered with the cooking liquid.)
Reduce the heat to medium-low, place a lid on the pot, and cook, simmering very gently and stirring occasionally, for 1½ hours.
Add the parsnips, carrots, and turnips to the stew, and cover the pot. Simmer gently for about 55 minutes, add the peas, and continue simmering for 5 minutes, or until the vegetables are tender and the beef is tender enough to cut with a spoon.
Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the cooking liquid over high heat for 20 minutes, or until it is reduce by half. Return the beef and vegetables to the pot and simmer gently just until they are heat through.
Spoon the beef stew onto 4 serving, and serve rice or potatoes alongside.
Celery Root Rémoulade (a classic bistro dish)
Prep : 25 minutes plus chilling
Ingredients
2 tbsp fresh lemon juice
1½ pounds (750 g) celery root (celeriac) , trimmed and peeled
½ (125 ml) cup mayonnaise
2 tbsp Dijon mustard
1 tbsp chopped fresh parsley
¼ tsp (2ml) ground black pepper
Preparation
Pour lemon juice into large bowl. With adjustable blade slicer or very sharp knife.
Cut celery root into 1/8-inch-thick matchstick strips. Immediately place celery root in lemon juice as it is cut, tossing to coat completely to prevent celery root from browning.
In a small bowl, combine mayonnaise, mustard, parsley, and pepper. Add to celery root in bowl and toss to coat. Cover and refrigerate at least 1 hour to blend flavors or up to overnight.
Makes 6 accompaniment servings.
Country Style Celery Root
Ingredients
3/8 cup (85 g) butter
½ pound (250 g) carrots, peeled,
and thinly chopped
1 onion thinly chopped
½ teaspoon salt
½ teaspoon pepper
½ teaspoon sugar
4 tablespoon vegetable or
chicken broth
1 large or 2 little celery- roots
½ cup (125 ml) grated cheese
butter
Preparation
Preheat the oven to 325F (160C).
In a casserole heat ¼-cup (60 g) measure of butter over moderate heat.
Add the carrots, the onion, the salt, the pepper, the sugar and the broth.
Cook for 5 minutes stirring occasionally.
Cover, reduce to a simmer and cook for 15 minutes or until the vegetables are very tender.
Peel the celery-root keeping a round shape, slice into 1 ½ inch thick (3 cm).
Pour the root in a casserole, add boiling water not to cover.
Cook for 10 minutes or until tender.
Drain and rinse over fresh water.
Scoop out the half of the flesh. Spoon the mixture of the carrots-onions into the center of each slice of the celery-root.
Place the stuffed slices on a baking sheet, sprinkle the grated cheese on top and cover with bits of butter.
Bake for about 20 minutes or until the celery-root is tender and the cheese is golden brown
Fresh Vegetable Slaw
Prep : 15 minutes / Cook : 40 minutes
You can make this salad with coarsely grated celery-root instead of carrots.
Ingredients
1 julienne red pepper
1 julienne green pepper
2 coarsely grated carrots or
1 small celery-root
¼ lb (125 g)thinly sliced mushrooms
1 cup (250ml) blanched snow peas and
2 cups (750ml) broccoli florets.
3 tbsp (45 ml) freslhy squeezed lemon juice
4 minced garlic cloves
2 tbsp (30 ml)granulated sugar
3 tsp (10 ml) dry mustard and
¼ tsp (2 ml) each cayenne and salt
Preparation
Mix 1/2 shredded red cabbage with the 7th first ingredients
Whisk ½ cup (125 ml) vegetable oil with the 5th last ingredients
Toss with vegetables.
Serves 6 to 8.
Creamy Cabbage Carrot and Turnip Soup
Prep: 15 minutes / Cook: 40 minutes
Ingredients
1 tablespoon (15ml) olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 carrots, thinly sliced
3¾ cup (175 ml) diced turnip
8 cups shredded green cabbage
21/2 cups (625ml) chicken broth
1/3 cup (85ml) no-salt-added tomato paste
¾ teaspoon (3ml) ground ginger
¼ teaspoon (1ml) each salt and pepper
1/3 cup (85ml) reduced-fat sour cream
Preparation
In a large Dutch oven or flame-proof casserole, heat the oil over moderate heat.
Add the onion and garlic, and sauté for 7 minutes or until the onion is soft.
Add the carrots, the turnip and sauté for 5 minutes or until the carrots and turnip
are crisp-tender.
Stir in the cabbage, cover, and cook, stirring occasionally, for 10 minutes or until
the cabbage is wilted.
Add the broth, 21/2 cups (625 ml) of water, the tomato paste, ginger, salt, and
pepper. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or
until the cabbage is very tender. Stir the sour cream into the soup.
Serves 4.
Root Vegetable Crumble with cheese
Mashed Rutabagas
Rutabaga Beef Stew
Brisket Stew with fall vegetables
Celery Root Rémoulade
Country Style Celery Root
Fresh Vegetable Slaw
Creamy Cabbage Carrot and Turnip Soup
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