Easy Roast Root Curry
I have recently discovered this simple technique, thanks to a wonderful book – The Green Roasting Tin by Rukmini Iyer. You roast your veg in the oven with the spices,… read more »
Cauliflower and Parsnip Soup with Pak Choi and Mushrooms Stir Fry
Makes: 3-4 bowls Prep and Cooking: 30 minutes Ingredients: 1 medium sized cauliflower 1 medium sized parsnip 200g pak choi 150-200g mushrooms Half medium sized leek Handful of sprouted… read more »
Brussels Sprout, Walnut & Raisin Stir-Fry with Parsnip Mash
Serves: 2 as main, 4 as side Prep and Cooking: 30 minutes Ingredients: 150g potatoes 300g parsnips 200g carrots 300g Brussels sprouts 1 leek 2-3 garlic cloves juice of ½… read more »
Leek & Parsnip Soup with Red Cabbage & Mushroom
Serves: 4 Prep and Cooking: 30-35 minutes Ingredients: 1 large potato 2 small leeks 1 large parsnip 1 cabbage (red or white) 200g mushrooms 3-4 cloves garlic 1 stalk celery… read more »
Squash & Pak Choi Curry with Cauliflower Rice
Serves: 4-6 Prep and Cooking: 40-45 minutes Ingredients: 300-400g potatoes 600-700g squash 1 head of pak choi 1 large onion (white or red) 100-150g carrots 100-150g parsnips 1 head of… read more »
Veg-Shed Root & Spinach Stir-Fry
Serves 4 Prep & Cooking: 40-45 minutes Ingredients: 1 large onion or 1 large leek 300g spinach or pak choi 2 large parsnips 2 large beetroot handful of wild… read more »