epper to taste. Let stand* for 30 minutes at room temperature
ingle layer of cream-coated root vegetable pieces onto the foil-lined
aking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper
he vegetables, and cook uncovered for 3 minutes. Drain in a
br>Use a food processor for an even, smooth blend of
et stand at room temperature for 1 hour.
Adjust oven
.
Peel the celery root and cut it in half
Heat 1/2 of the butter in a large pan. Add onion and saute for 5 mins. Add carrot, parsnip and leek and cook for 3-4 mins. Add milk and 1 1/4 cup water. Simmer for about 10 mins until vegetables are tender. Add flour paste, bring to a boil and simmer 3-4 mins. Add parsley and season. Transfer to an overproof dish and set aside.
Meanwhile, preheat oven to 400\u00b0F. Melt remaining butter, add breadcrumbs then set aside to cool. Add cheese, almonds, cashews and sesame seeds. Sprinkle over vegetables and bake for 20-25 mins until golden.
ny discolored leaves. Cut off root ends, and cut sprouts in
utter. Add garlic and cook for 1 minute Add cream, salt
ixture aside.
Slice the root vegetables thin and place them
or leave the potatoes unpeeled for more vitamin content). Slice all
boil, cover and simmer for about 50 mins. After about
alt and pepper and cook for 10 minutes.
Drain the
otatoes in boiling salted water for 10 mins. Drain and set
arge saucepan.
Simmer gently for 5 minutes then add the
Heat the oil in a large saucepan, add the bacon and saute for 4-5 mins, stirring. Add the potato, celeriac, carrot and leek to the pan and saute for 1-2 mins, stirring. Pour in the stock then stir in the marjoram. Bring to a boil then cover and simmer for 15-20 mins.
Heat the butter in a wide frying pan, add the sliced onion and fry for 4-5 mins, until golden and slightly crisp. Transfer the soup to a large terrine dish and sprinkle with onions and parsley. Serve.
arley and 3 cups of vegetable stock.
Bring to a
Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 minutes
Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
Ladle into bowls and serve with crusty bread!
he olive oil.
Roast for about 15-20 minutes until