This quick and easy dish is based on a recipe from Madhur Jaffrey and goes with any curry. Savoy cabbage is best.
Serves 4
Preparation time: 15 minutes
Cooking time: 7 minutes
Ingredients
1 tbsp vegetable oil
1 tbsp black mustard seeds
1 dried chilli
1/2 cabbage, thinly sliced
2 carrots, coarsely grated
1 tbsp caster sugar
juice of 1/2 lemon
sea salt and freshly ground black pepper
Method
Heat the oil in a wok and add the mustard seeds and chilli. When the mustard seeds start to pop, add the cabbage and carrots and stir-fry for 5 minutes. Add all the rest of the ingredients and cook for a minute longer. Serve immediately.
Our two professional growers Mark and Bridget cultivate a terrific selection of vegetables for Camel CSA’s weekly veg boxes. Mark has been trying out different carrot varieties and these Parisian carrots are an absolute winner! This simple recipe is from ohmydish.com
Preparation time: 10 mins
Cooking time: 20 mins
Serves 2-4
Ingredients
about 30 Parisian carrots (depends on their size!)
2 tablespoons of honey
1 tablespoon of olive oil
a few sprigs of thyme (or parsley)
pepper and salt
Method
Pre-heat the oven to 180C. Scrub the carrots to get off all the dirt and remove both ends with a sharp knife. Place the cleaned carrots in a shallow oven dish, then season them and drizzle with the olive oil and honey. Rinse the thyme sprigs (or parsley) under running cold water and spread over the carrots.
Roast them in the oven for about 20 minutes, depending on their size. They’re done when they’re slightly caramelized. They don’t have to be cooked a lot, it’s better if they have a little bite to them.
This simple vegetable side dish makes a change from boiled carrots and is delicious served with roast meats.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
300 g peeled, chopped carrot
300 g peeled, chopped swede
30 g butter
freshly ground black pepper
Method
Boil the carrot and swede in a saucepan over a medium heat until both vegetables are tender. Drain, add the butter and then cut through the diced vegetables with a knife until they are in smaller pieces but not mashed. Season with freshly ground pepper to taste and serve.
This recipe looks interesting – I’ve had similar salads in Thai restaurants so now is the time to try it at home, using the spring onions in this week’s veg boxes. It’s from Hugh Fearnley-Whittingstall’s book River Cottage Veg Every Day!
Serves 6-8
Preparation time: 20-30 minutes
‘Relaxing time’: 10-20 minutes
Ingredients
1 bunch spring onions, trimmed and sliced
4 medium carrots, peeled
1 small white cabbage
For the dressing:
2 Tbsp soy sauce
1 Tbsp clear honey
1 clove garlic, finely chopped
1 Tbsp finely chopped ginger
2 Tbsp white wine or rice vinegar
2 Tbsp toasted sesame oil
2 Tbsp olive oil
To finish:
A handful of coriander, roughly torn
Lime juice
Method
Put the sliced spring onions into a large bowl. Cut the carrots into fine julienne with a mandolin or grate them coarsely and add to the bowl. Remove any blemished outer leaves from the cabbage, then quarter, cut away the core and shred the leaves as finely as you can. Combine with the spring onions and carrots.
For the dressing, whisk all the ingredients together, making sure the honey is dissolved. Pour the dressing over the vegetables and toss thoroughly. Leave for 10-20 minutes to soften and ‘relax’. Serve the coleslaw scattered with coriander and sprinkled with a few squeezes of lime juice.
This tasty-looking soup is from the Real Foods website. It’s suitable for those on a vegan diet.
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
2 tbsp olive oil or 50 g coconut butter
1 onion, roughly chopped
Rind of 1 lemon
2.5 cm piece of fresh ginger, peeled and roughly chopped
400g carrots, peeled and roughly chopped
25 g red split lentils, ground to a fine powder
500 ml vegetable stock
freshly ground black pepper
1 bunch fresh parsley or coriander, roughly chopped
Method
Heat the olive oil or coconut butter in a large pan over a medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the lemon peel, ginger and carrots and stir fry for another 3 minutes. Add the ground lentils and stock and cook, uncovered for about 10 minutes or until the carrots are soft.
When cooked, blend until smooth, adding a little more hot water if required to reach your desired consistency. Season with freshly ground black pepper to taste. Serve hot, garnished with chopped parsley or coriander.
This is a favourite, well-loved recipe from Sarah Brown’s Vegetarian Kitchen which I have been making for the past 30 years, I will be serving it with the curly kale from this week’s veg box. It gets its name from the Chinese name for aduki beans – red dragon beans.
Serves 4
Preparation time: 1 hour 10 minutes
Cooking time: 35-40 minutes
Ingredients
110 g aduki beans
50 g brown rice
1 Tbsp oil
1 onion, peeled and finely chopped
225 g carrots, scrubbed and diced
1-2 Tbsp soy sauce
2 Tbsp tomato puree
1 tsp mixed herbs
275 ml aduki bean stock
salt and freshly ground black pepper
450 g potatoes, peeled
25 g butter
Method
Soak the aduki beans overnight or steep them in boiling water for an hour. Drain and rinse, then bring them to the boil in fresh water along with the rice and cook for 50 minutes, until the beans are tender and the rice is fairly soft. Drain, reserving the stock.
Meanwhile, heat the oil in a saucepan and fry the onion for 5 minutes. Add the carrots and cook for 2-3 minutes before adding the cooked beans and rice. Mix the soy sauce, tomato puree and herbs with the stock and pour over the bean and vegetable mixture. Bring to the boil and simmer for 20 minutes, so that the flavours are well blended. Season to taste. Add a little more liquid if necessary so that the final mixture is moist.
Transfer into a greased 1.5 litre casserole. Whilst the bean and vegetable mixture is cooking , boil the potatoes until soft and mash them with the butter. Season well and spread the mashed potato over the beans and vegetables. Place in a preheated oven 180°C/Gas mark 4 and bake for 35-40 minutes until the potato is crisp and brown.
This recipe is from Jamie Oliver’s book Ministry of Food. It comes recommended by Charlotte, one of the founder members of Camel CSA.
Serves 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
800g cauliflower
olive oil
200g Cheddar cheese, grated
2 chicken or vegetable stock cubes
salt and black pepper
1 teaspoon English mustard
Method
Dice the carrots, celery, onions and garlic. Cut the cauliflower into florets. Into a large pan add 2 tablespoons of olive oil and put over a medium heat, add the diced vegetables and cauliflower. Cook for 10 minutes with a lid partially placed over the pan or until the carrots have softened and the onion is lightly golden.
Grate the cheese. Put the stock cubes into a jug and pour in 1.8 litres of boiling water from a kettle. Add to the vegetables in the pan. Stir and bring to the boil, reduce the heat and simmer for 10 minutes or so until the vegetables are cooked.
Remove the pan from the heat and add the cheese and mustard, season with salt and pepper. Use a hand blender and pulse until silky smooth – if using a liquidiser let the soup cool down, never put hot liquid into a liquidiser. Top with more grated cheese. You could also top with some crispy bacon.
This is taken from a recipe by Rose Elliot. It was originally a recipe for a pie with a puff pastry crust but the filling is just as good on its own.
Serves 4
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Ingredients
2 cans butter beans, rinsed and drained
25 g butter
225 g carrots, peeled and diced small
450 g leeks, cleaned and cut into 1 cm slices
125 g mushrooms, wiped and sliced
1 Tbs flour
1/2 can tomatoes
150 ml vegetable stock or water
salt and pepper
Method
Melt the butter in a medium-sized pan, add the carrots, cover and cook very gently without browning for about 10 minutes. Add the leeks and mushrooms and cook for a further 10 minutes. Sprinkle in the flour then stir so it gets mixed with the fat. Mix in the tomatoes and stock or water and cook gently, stirring for 2-3 minutes, until thickened. Add the butter beans and season to taste. Cook for a further 5-10 minutes until the beans are heated through. Serve with a green vegetable and potatoes.
This is from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day! and is a perfect summer risotto. I often use chicken stock instead of vegetable stock.
Serves 4
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Ingredients
1 tbs olive or rapeseed oil
40 g butter
1 large onion, finely chopped
800ml hot vegetable stock
200g risotto rice
100ml white wine
250-300g baby carrots, scrubbed and halved or quartered lengthways
150g baby broad beans
20g parmesan cheese, finely grated
A handful of flat-leaf parsley, chopped
salt and freshly ground pepper
olive or rapeseed oil to serve
Method
Heat the oil and 25 g butter in a large pan over a medium heat. Add the onion and fry gently for 8-10 minutes, until softened. Stir the rice into the onion and cook for a minute or two, then stir again. Add the wine and bring to a simmer. Cook for a few minutes, stirring from time to time, until the wine is absorbed.
Start adding the hot stock a ladleful at a time, stirring frequently and add more stock as it is absorbed. It should take about 20-25 minutes for the stock to be absorbed and for the rice to be cooked but still al dente. Add the carrots when the rice has been cooking for about 12 minutes; put the broad beans in about 5 minutes from the end of the cooking time.
When the rice and vegetables are cooked, turn off the heat. Add the cheese and the remaining butter, cover and leave for a couple of minutes. Add most of the parsley and season to taste. Serve in bowls with the remaining parsley scattered over and trickle over a little oil.
I was first introduced to this dish when our son was at nursery school – he is now 23 and I am still cooking it! It is from the Cranks recipe book.
Serves 4
Preparation time: 30-40 minutes
Cooking time: 30 minutes
Ingredients
125g millet
600ml water
75g butter or margarine
2 medium leeks sliced
1 large carrot grated
4 sticks celery thinly sliced
300ml milk
25g plain flour
3 tbs parsley, chopped
grated rind and juice of 1/2 lemon
salt and pepper to taste
125g cheese grated
Method
Cook the millet in the measured boiling water until just tender and all the water has been absorbed. Melt 50g butter in a saucepan, add the prepared vegetables ansd saute for 10-15 minutes, stirring frequently. Meanwhile, melt the remaining 25g butter in a saucepan and add the flour and cook for 1 minute. Stir in the milk, parsley, lemon juice and rind and bring to the boil. Reduce the heat and simmer for 2 minutes before adding half the grated cheese. Combine the cooked millet, vegetables and cheese sauce, season to taste and transfer the mixture to an ovenproof serving dish. Sprinkle the remaining grated cheese over and bake in the oven gas mark 5/180°C for 30 minutes or until golden brown on top.
