Veg-Shed Root & Spinach Stir-Fry


Serves 4
Prep & Cooking: 40-45 minutes


  • 1 large onion or 1 large leek
  • 300g spinach or pak choi
  • 2 large parsnips
  • 2 large beetroot
  • handful of wild garlic or 2-3 cloves of garlic cloves

From the cupboard:

  • ½ teaspoon nutmeg
  • ½ teaspoon dried or fresh ginger
  • ½ teaspoon cumin
  • 2 tablespoons of flour
  • cooking oil
  • salt to taste
  • couscous, quinoa or bread


  1. Chop the parsnips and beetroot and boil them with the nutmeg, cumin and ginger.
  2. Chop the leek (onion) and spinach (pak choi). Stir-fry with the chopped garlic.
  3. Strain the boiled beetroot and parsnips and add it to the spinach stir-fry. Add 1-2 tablespoons of flour to the mixture to thicken it and keep stirring. If you need to, add a little bit of boiling water to make more sauce.
  4. Serve hot with coucous, quinoa or bread.

Recipe by Eva