an.
Saute onion, garlic and bacon in same pan, until
Chop potatoes, sweet potato and carrot into bite-size pieces, placing
he diced sweet potatoes and carrot, sliced onions and garlic.
Saute gently
n.
Place the sweet potato, russet potato, and carrot each in separate saucepans
eat to medium-high. Add potato and carrot; saute 3 minutes, stirring occasionally
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
Stir in spices and cook for a further 2 minutes.
add sweet potato and carrot and sweat well for 10 minutes.
add stock and cover, bring to the boil and simmer for 20 minutes.
Add chick peas and simmer for further 10 mins until chick peas are tender.
Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.
Potato and Cauliflower Layer -- In a large
BEEF AND CARROT STEW:
Toss the meat
il, steam or microwave the potato until tender, then drain. Mash
400F).
Chop the sweet potato and carrot into small chunks, about 1cm
lace the remaining carrots and the potatoes in boiling salted
he potatoes individually in foil and bake them for about 2
Place the carrots and potatoes in a large saucepan, add the vegetable stock and bring to a boil. Reduce the heat and simmer for 15 mins until the vegetables are soft. Remove from the heat and stir in the chopped herbs. Cool slightly. Using an immersion blender, blend until smooth. Season to taste with salt and freshly ground black pepper. Transfer to a serving bowl.
To finish, heat the milk gently and whisk it until it becomes foamy. Gently swirl into the soup. Garnish with the whole chives and extra parsley.
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.
Saute onion until transparent.
Add the zucchini, sweet potato, and carrot.
Saute for about 20 minutes, then add water, sherry, and milk.
Cover pot and let simmer for about a half hour.
Once everything is soft, puree with immersion blender.
Taste and adjust seasonings.
Mix potato, zucchini, carrot and onion in a large bowl.
Saute onion in butter in small skillet over medium-high heat, stirring often until onion is golden brown, 8 to 10 minutes.
Peel potato and carrot.
Cut potato into 8 pieces and carrot into 6. Cook in boiling water until tender 8 to 10 minutes; drain well. Mash potato and carrot together until carrot is in small chunks. Beat in onion, Ricotta cheese and salt.
Cover to keep warm.
Can be reheated in microwave or in double boiler oven on low heat. Serves 2. Increase ingredients as needed.
aucepan. Add the potatoes, carrots and onion to the pan. Saute
edium heat. Add onion, sweet potato, potato, parsnip, carrot, and turnip. Season with salt