November 2020

With the summer produce now safely gathered and stored, either in jars or the freezer, we can now focus on the delicious winter root vegetables available. Coming home on a chilly Winters day to the warmth and comforting smells of a vegetable casserole cooking in the oven is enough to combat the coldest of days.

Enjoy ! Carol and Heather

Best Wishes

Carol  & Heather

Winter Roots

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Leek, potato and cheese souffle

Root vegetable crisps with a pesto dip

    • 100g thinly sliced leek
    • 125g boiled potatoes (I used white/sweet mixed)
    • 50g mature cheddar, grated, keep 1 tbsp for topping
    • 25g ham, chopped
    • 25g butter
    • 175ml soured cream
    • 4 eggs separated
    • Seasoning
    • Reserved cheddar
    • 1 level tbsp parmesan
    • 1 tbsp fresh breadcrumbs
    • Pinch cayenne pepper
  1. Heat oven 200oC/gas 6, grease a 7” base souffle dish
  2. Melt butter, stir in leek and gently cook for 5 minutes
  3. Add cream, stir for 5 mins over a low heat, cool
  4. Beat egg yolks into sauce, then add the chopped potatoes, grated cheese, ham and seasoning
  5. Whisk egg whites until stiff, stir 1 tbls into the sauce, then carefully fold in the rest
  6. Pour into the dish and sprinkle on the topping
  7. Place on a baking tray and cook for 30 minutes until well risen and brown
  8. Serve immediately, if left it will sink
  9. Options: add crushed garlic with leeks
  • 1 each of large raw carrot, sweet potato, parsnip, beetroot, white potato
  • 3tablespoons olive oil
  • 3 baking trays, with sheet of baking parchment
  • Sea salt, 1/2 tsp fennel seed, pepper
  1. Heat oven 170oC/gas 3
  2. Slice vegetables thinly using a food processor, mandolin, knife or peeler
  3. Put each in a bowl and drizzle with oil
  4. Spread onto baking trays
  5. Bake for 15-20 minutes until turning brown
  6. Carrots brown quickly and take less time
  7. Sprinkle with seasoning
  8. Store in an airtight container
  9. Re-crisp in a hot oven for 1-2 minutes
Pesto Dip

Mix together

  • 150g natural yogurt
  • 2 tbls Basil pesto
  • Salt, pepper and a sprinkle of paprika

Root Vegetable Slice

Beetroot and Shallot Tarte Tatin

  • 50g unsalted butter
  • 300g thinly sliced leeks
  • 300g thinly sliced onions
  • 150g thinly sliced carrots
  • 225g self-raising flour
  • 115g hard white fat
  • 160ml water
  1. Preheat the oven to 200oC/ gas mark 6
  2. Melt the butter in a pan and sauté the leeks, onions and carrots until soft, season well with salt and black pepper
  3. Mix the flour, fat and water in a bowl to make a soft and sticky dough. Mix into the leek mixture in the pan
  4. Place the contents of the pan into a greased ovenproof dish and level the surface with a palette knife
  5. Bake in the preheated oven for about 30 minutes or until brown and crispy
  6. Serve the tart sliced as a vegetable side dish
  • 320g ready rolled puff pastry
  • 300g shallots
  • 1 tbsp olive oil
  • 2tbsp balsamic vinegar
  • 2tbsp light brown sugar
  • 300g cooked beetroot ( not in vinegar ) halved.
  1. Preheat the oven to 220oC/ gas mark 7
  2. Roll the pastry out further to a rough 30.5cm square and then chill in the fridge
  3. Put the shallots into a heatproof bowl, and pour over enough boiling water to cover. Leave for 10 minutes, drain and peel.
  4. Half any large shallots so they are roughly about the same size
  5. Heat the oil in a non-stick ovenproof frying pan (about 25.5cm) over a medium high heat
  6. Add the shallots and fry for 10 minutes, then add the vinegar and sugar and cook for a further 5 minutes or until thick and syrupy
  7. Nestle the beetroots into the pan amongst the shallots
  8. Lay the pastry over the vegetables and touch in the edges
  9. Bake for 35-40 minutes until crisp and deep golden (it needs longer than you think to cook through)
  10. Set aside for 5 minutes, then tip out onto a plate or board to serve
  11. I serve this dish with a green salad and small potatoes …. Delicious!