ADAPT January recipe

Think Veg!

If you grow your own I'm sure you've still got stores of root veg to use or awaiting their turn at stardom in your plot. Here are a couple of winning ways to use them up.

Homemade Soup

Ingredients
1tbs of cold pressed rapeseed oil or a good sized knob of butter
Large white onion-chopped
Any winter veg you fancy-washed and chopped (include celery)
Approx 1.5ltr chicken stock (stock cube or homemade)
Approx 300ml double cream or tub of mascarpone

Method
Heat oil or butter gently in good sized saucepan. Add onion and gently fry until soft but not browned.
Add all veg with just enough stock to cover, put on lid, bring to boil then reduce heat and simmer until all veg is just cooked.
Add remaining stock or enough for desired consistancy.
Put soup in blender, blend until smooth.
Return to pan. If you want a cream soup,add cream or mascarpone,stir and season to taste.
Reheat to serve. Will freeze well.

Roasted Roots

Use any or all of these-beetroot, parsnip, potato, carrot, celeriac, salsify, turnip, swede, onions, shallots.
Pour about 1/4" deep of rapeseed oil in a roasting tin, add 3 crushed whole cloves of garlic and a few sprigs of rosemary.
Peel and chop all veg into equal sized chunks.
Put in tray and toss until all veg is coated in oil.
Arrange in tray tightly but in a single layer.
Roast in a preheated oven at 180c/gas 4 for 30 mins.
Remove foil, gently stir and return to oven at 200c/gas6 for about another 30 mins until tender.
Season and serve.

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