Parnsip and Celeriac Soup with Cream and White Wine

Yes. We’re *still* using up the Christmas leftovers…

For 4-6 portions you need:
1 onion, chopped
1 leek, sliced
3 parsnips, peeled and diced
1 celeriac, peeled and diced
50g butter
2 tbsp ground nut oil
1-1.5 litres light vegetable stock
125ml double cream
250ml white wine
salt and pepper

Sautee the vegetables in the butter and oil, covered, for about 15 mins till tender. Add the wine and allow to boil for a minute or so. Add the stock and season. Bring to the boil and simmer covered for about 15 mins. Blend to a smooth puree, adjusting the seasoning if necessary. Serve with a dash of cream and some fresh chives snipped over the top if you have any.

Quinoa, Pearl Barley and Celeriac Slow Cooker Stew (v)

This is another ridiculously easy one pot meal. If you are sans slow cooker then make it up and cook slowly for 45 mins or so instead.

For 4-6 people you need:
1 onion, chopped
1 tbsp olive oil
1/2 cup quinoa
1/2 cup pearl barley
1-1.5 litres stock (use a little more if cooking on the stove)
1 celeriac, diced into 1cm cubes
3-4 carrots, peeled and thickly sliced

Fry off the onions in the oil for 5 mins or so. Add everything else to the slow cooker and cook on low for 6-8 hours. Serve with mash.

Slow Cooker Vegetable Stew with Red Lentils and Pearl Barley (v)

This was my second attempt with a slow cooker and from it I learnt that potatoes do not love a slow cooker, and lentils should be placed at the bottom of the crock pot. You have been warned.

For 6 large portions you need:
1 celeriac root, diced
2 carrots, sliced
1/2 swede, diced
1 cup red lentils
1 cup pearl barley
1.5 litres vegetable stock
2 onions, diced
1 heart celery, chopped small
2 tsp dried oregano
1 tbsp vegetable oil

Begin by frying off the onion and celery in a pan. Place everything in the crock pot, starting with the barley and lentils and then adding the vegetables. Sprinkle over the herbs and add the stock. Leave on low for 8-10 hours.

Root Vegetable Butter Masala

I am getting a bit fed up the last remnants of the winter root veggies, so fell back on my old friend curry to cheer them up a bit. This was OK. I wouldn’t rush to make it again but I think that was more to do with too much passata and a not that amazing curry paste. N seemed to like it enough…

For 6 portions you need:
3 carrots, diced
2 parsnips, diced
1/2 celeriac, diced
1 onion, chopped
4 large new potatoes, diced
1 carton, passata
250ml water
1/4 jar curry paste
2 inch piece ginger, grated
50g butter
75g ground almonds

Saute the veggies for about 10 mins then add the curry paste. Heat for 5 mins or so. Add the passata and water and bring to the boil. Reduce to a simmer (uncovered) and cook for about an hour until the carrots and potatoes are done. Add the almonds and butter and heat gently for a further 5 mins. Serve with rice etc.

Root Vegetable Hot Pot with Pearl Barley, Herbed Dumplings and Mash

A real winter warmer this one, and dead simple to make too. You can use any combination of root veggies you want to. Today the veg box had left us with celeriac, carrots and jerusalem artichokes. So in they went. The dumplings are nicer with dried herbs (I learnt this today after using fresh…). I also made the mash with vegan marge and soya milk to make the whole meal vegan but you could of course use butter.

Hot Pot
For 4-6 portions you need:
1 large onion, chopped
3 large carrots, diced
1 medium celariac, diced
equiv amount of Jerusalem artichokes to the other veggies, diced
1 tbsp olive oil
750ml stock
2 handfuls (1/2 cup?) pearl barley
2 tsp cornflour slackened with cold water

Saute all the veggies in the oil for about 10 mins to release their juices. Then add the stock and pearl barley. Bring to the boil and simmer for about 40 mins till the barley is cooked. Remove the dumplings and add the cornflour, stir through to thicken, return the dumplings and then serve when ready.

Herbed Dumplings
50g vegetable suet
100g self raising flour
1 tsp dried mixed herbs
salt and pepper
cold water to mix to a dough

Mix everything together into a dough, then divide into 8, roll in to balls and place on the top of the stew. Steam for 40 mins till done.

Yeah yeah I know you don’t really need a recipe for this but seeing as I’m here…
Dice potatoes and cover with cold water. Bring to the boil and simmer for about 20 mins till tender. Drain and mash (I like to use a ricer for creamy smooth mash). Add butter, milk and seasoning, mix well and serve.