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.
There are more recipes for using your tenderstem broccoli on the tenderstem website.
Serves: 4
Preparation and cooking time:
less than 10 minutes
Ingredients
200g tenderstem broccoli
3 medium carrots
2 tbsp olive oil
2tbsp black mustard seeds
1 heaped tsp garam masala
1 heaped tsp ground cumin
juice of 1 lemon
chopped coriander to serve
Method
Shave the carrots lengthways into long strips using a vegetable peeler. Steam or boil the tenderstem broccoli for about 2 minutes until almost tender, then add the carrot strips for 1 minute.
While the vegetables are cooking, add the olive oil to a small frying pan and gently fry the mustard seeds until they start to pop. Once they start popping, add the garam masala and ground cumin. Give the pan a quick shake to mix and then tip into a small clean bowl before the spices start to burn. Squeeze over the lemon juice and season with salt and pepper.
Pour the dressing over the tenderstem and carrots and toss to coat evenly. Sprinkle generously with chopped coriander and serve immediately.
Camel Community Supported Agriculture member Gillian recommends this simple seasonal soup.
“I stumbled across this recipe when I was making baby food for my baby daughter six years ago. Frozen in ice cube trays, it was great food for Sophie, and we watered down the puree to make soup for us! Very simple and delicious.
You can eye the ingredients to adjust quantity: hold the roots in your hand and picture how many would go in a bowl!”
Ingredients
parsnips
carrots
butter
salt and pepper
water or stock
Method
1. Peel and slice the parsnips and carrots, and “fat steam” them in a pot or skillet with a lid: i.e. cook them with a generous knob of butter on medium-low heat with the lid on. This will take about 10-15 minutes. Add salt and pepper to taste.
2. When the roots are soft to prick with a fork, spoon them into the blender or a food processor, and add water to cover one half to three quarters. Whizz and test consistency: if it is too thick, add more water or chicken stock if you prefer. Repeat until the consistency is right.
3. Return to pot, heat through, and serve with crusty bread and cheese to share for lunch!
“A swirl of cream and snipped coriander or parsley makes a pretty garnish for this flavourful soup.”
Click here to see all the recipes that Camel CSA members have recommended so far.
