Seasonal recipe No 21 – Root vegetable stew

This really tasty recipe comes from Riverford Organic Vegetables. It works just as well without the turnips – just add a bit more of the other roots.

Preparation Time: 20 minutes
Cooking Time: 1 hour

Serves: 4

Ingredients
2 large onions, chopped
2 garlic cloves, crushed
250g puy lentils, rinsed
3 tbsp oil
2 tsp coriander seeds
2 tsp cumin seeds
250g carrots, peeled and cut into 2cm chunks
250g turnips, peeled and chopped
250g swede, peeled and chopped
250g parsnips, peeled and chopped
900ml vegetable stock
1 x 400g tinned chopped tomatoes
salt and pepper

Method
Saute the onion in hot oil with the crushed garlic, until the onion is transparent.

Meanwhile, put the coriander and cumin seeds into a small pan and dry fry for a few minutes, stiring occasionally. Crush with a pestle and mortar. Add the seeds to the onion mixture and cook, stirring for 2 minutes. Add the root vegetables to the onion mixture and cook for a few minutes. Add the lentils and stir well to mix. Pour in the stock and chopped tomatoes. Season with salt and pepper.

Cover and simmer gently for 40 minutes (or cook in a medium oven) until the vegetables are tender and the lentils are soft.

Seasonal recipe No 14 – Spiced creamy swede

An upmarket version of the Scottish classic ‘bashed neeps’, taken from the Riverford Organic Vegetables website.

Preparation time: 20 minutes
Cooking time: 30 minutes

Serves: 6

Ingredients
1 medium swede
½ tsp ground ginger
pinch of finely grated nutmeg
25g butter
coarsely chopped parsley
2 tbsp creme fraiche
salt and pepper

Method
Peel the swede and cut into small cubes. Boil in salted water for about 20 minutes or until tender. Drain and mash or puree in a food processor until smooth.

Stir in the butter, spices and seasoning. Return to the pan and heat through gently.

Stir in the creme fraiche, and pile the mixture in a serving dish. Sprinkle with parsley and garnish with an extra swirl of creme fraiche.