Leek Beetroot. Kale Swede and. Carrot Recipes

Transcription

1 Leek Beetroot Kale Swede and Carrot Recipes

2 LEEKS Leek and goat cheese frittata 3 tablespoons unsalted butter, divided 2 tablespoons olive oil, divided 3 large leeks, halved lengthwise, sliced on the diagonal ½-inch thick, and rinsed Kosher salt 6 large eggs Freshly ground black pepper 1 teaspoon chopped fresh thyme 3 ounces goat cheese, crumbled Directions: Position a rack in the center of the oven, and preheat oven to 350F/175C. Heat 2 tablespoons butter and 1 tablespoon of the olive oil in a 10-inch ovenproof nonstick pan over medium-high heat. When butter has melted, add leeks and season with salt. Cook, stirring, until leeks are tender and lightly browned, about 6 minutes. Transfer to a plate, and spread into an even layer. Let cool.in a large bowl, whisk eggs with 1 teaspoon salt and a few grinds of pepper. Add the leeks, thyme, and goat cheese. Stir gently to combine.wipe pan clean, and heat remaining 1 tablespoon butter and 1 tablespoon olive oil over medium-low heat. When butter is melted, add egg mixture and gently shake pan to evenly distribute. Cook until eggs begin to set around edges, about 5 minutes. Gently shake pan to ensure frittata doesn t stick, using a rubber spatula, if needed. Transfer to oven, and cook until center is set, about 5 minutes. Remove from oven, and let sit for about 2 minutes. Carefully slide frittata onto a serving plate, cut into wedges, and serve. Barley stew with leeks mushrooms and greens 1 tablespoon olive oil, divided 1½ cups chopped leeks 1 (8-ounce) container sliced cremini mushrooms 2 garlic cloves, pressed 2¼ teaspoons minced fresh rosemary 1 (14.5-ounce) can diced tomatoes in juice 1 cup pearl barley 4 cups vegetable broth, plus more 1 bunch kale, trimmed, stalks removed, and leaves chopped Directions: Heat oil in a large heavy pot set over medium heat. Add leeks, season with salt and pepper, and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary. Increase heat to medium-high and sauté until mushrooms soften and start to brown, stirring often, about 7 minutes longer. Add tomatoes and juices. Cook, stirring, for 1 minute. Add barley and 4 cups of broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is nearly tender, about 20 minutes. Add kale, and stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding broth, ¼ cup at a time, as needed, about 10 minutes. Serve.

3 Leek greens and shrimp stir fry 1 tablespoon olive oil, divided 1½ cups chopped leeks 1 (8-ounce) container sliced cremini mushrooms 2 garlic cloves, pressed 2¼ teaspoons minced fresh rosemary 1 (14.5-ounce) can diced tomatoes in juice 1 cup pearl barley 4 cups vegetable broth, plus more 1 bunch kale, trimmed, stalks removed, and leaves chopped Directions: Heat oil in a large heavy pot set over medium heat. Add leeks, season with salt and pepper, and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary. Increase heat to medium-high and sauté until mushrooms soften and start to brown, stirring often, about 7 minutes longer. Add tomatoes and juices. Cook, stirring, for 1 minute. Add barley and 4 cups of broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is nearly tender, about 20 minutes. Add kale, and stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding broth, ¼ cup at a time, as needed, about 10 minutes. Serve. Leek and potato risotto There's no rice in this risotto, but the potato is cooked using the same technique. The amount of stock will vary depending on the potatoes you are using.serves 4 50g butter 1 kg banana shallots, finely diced ½ garlic clove, finely diced 2 leeks, diced and washed 2 large potatoes, peeled and ½cm diced 500ml vegetable stock 200ml double cream 100g creme fraiche 40g parmesan, grated A squeeze of lemon juice 150g goat's cheese -1 tbsp finely chopped chives 4 tbsp extra virgin rapeseed oil 1 On a medium heat, melt the butter and gently cook the shallots and garlic until soft. Add the leeks, then after 2-3 minutes add the potato followed by enough stock to just cover it. Cook slowly, adding more stock as the potatoes soak it up. When the potatoes are cooked, but still firm, add the cream and creme fraiche. As the potatoes start to break down, season, then add the parmesan and lemon juice. 2 To serve, crumble the goat's cheese over the top, followed by the chives mixed in the rapeseed oil.

4 BEETROOT Beetroot and butterbean Hummus Ingredients 250g cooked beetroot diced small 1 tin butterbeans drained and rinsed 1-2 cloves garlic crushed Few fresh chives 3 tbl extra virgin olive oil Salt and pepper to taste In a food processor blitz butterbeans with chives, garlic and 2 tbl olive oil. Fold in the beetroot and drizzle with the rest of the olive oil. Serve with pitta bread, carrot or celery sticks or use as part of a salad lunch spread. Beetroot, Caerphilly & pecan salad with mixed leaves, lime & honey dressing Dressing: Juice of 1 lime 1 tsp wholegrain mustard1tsp honey 3 tbls extra virgin olive oil Salt and pepper Salad 80g rocket 180g cooked chopped beetroot 100g Caerphilly or your choice of cheese 50g pecan or walnuts In a small mixing bowl, whisk together the lime juice, mustard and honey. Drizzle in the olive oil, whisking as you go, until the dressing has emulsified. Season to taste with salt and pepper and set aside. Divide the leaves between 2 plates, and scatter over the beetroot and Caerphilly cheese. Add the pecans to a small frying pan and set over a medium heat. Toast for a couple of minutes until they smell lovely and nutty. Tip on to a board and roughly chop, then scatter over the salad. Finally, give the dressing a final whisk and drizzle over the salad. Serve immediately.

5 Delight kids with this hot pink mash 400g potatoes 4 medium beetroot 4 tbls crème fraiche Salt and pepper Boil potatoes and once they are nearly cooked add the cooked chopped bettroot. Drain and add crème fraiche and season with salt and pepper. Fresh beetroot soup 3 tbls olive oil 1 medium onion, chopped 3 cloves garlic, chopped 6 medium beetroots, peeled and chopped 1 and half 2 pints vegetable stock Salt and pepper Cream to serve (optional) Warm olive oil and stir in onions and garlic cook until soft but not browned. Stir in chopped beetroot and cook for 1 minute. Add stock and season with salt and pepper. Bring to the boil and simmer until beets are tender. If you have a pressure cooker, beets will cook within 15 mins. Cool slightly then blitz in food processor until smooth. Serve with a swirl of cream if using.

6 Beetroot and quinoa burgers INGREDIENTS 225g (8oz) raw beetroot 1 tbsp bouillon stock powder, such as Marigold 150g (5½oz) quinoa 1 tbsp olive oil 1 egg white ½ tbsp cumin pinch of salt juice of ½ lemon 1 clove garlic, grated 1 tbsp chopped parsley 30g (1¼oz) corn- or gram flour 1 heaped tbsp nutritional yeast 2 heaped tbsp solid coconut oil METHOD Preheat the oven to 180 C/350 F/gas mark 4. Line a baking-tray with baking-paper. Peel and cube the beetroot and cook in a pan of boiling water for about 30 minutes or until soft enough to mash. Strain and set aside. Meanwhile bring 600ml (1 pint) water to the boil with the bouillon stock. Add the quinoa and boil over a medium heat for 20 minutes. Strain and set aside. Add the olive oil to the beetroot and mash it to a purée. Leave to cool for 10 minutes then stir in the quinoa and egg white. Add the cumin, salt, lemon juice, garlic and parsley. Finally stir in the flour and yeast until well blended. Create eight small burgers by shaping them with your hands into little patties. Put the coconut oil in a large frying-pan and place on a high heat. Sear the burgers for two minutes per side, then place on the baking-tray and put in the oven for 20 minutes. Serve with a green salad. Beetroot milkshake Ingredients 2 beetroots, boiled with skin on, peeled and cut into chunks 2 Tbsp sugar syrup 125 ml milk, chilled 1 tsp cinnamon powder 2 scoops vanilla icecream Method In a blender puree the beetroot. Add sugar syrup, milk, crushed ice and cinnamon powder. Blend. Add vanilla ice cream and mix. Serve chilled.

7 KALE Kale Pesto Yu can make pesto with kale. Plus, you have all the added health benefits from using the super food kale. This is an easy and quick recipe that will last for up to a week in the fridge or you could freeze it. Enjoy! Ingredients Makes about one cup. ¼- ½ cup chopped walnuts 1 ½ -2 teaspoons salt ½ pound lacinato kale, stems removed, coarsely chopped (1 medium bunch should do) 2 cloves garlic, minced ½ cup olive oil ½ tsp old bay seasoning ½ cup grated Parmigiano-Reggiano Ground black pepper to taste Instructions: Toast chopped walnuts in a dry, heavy skillet (such as cast iron) over high heat, stirring constantly until they start to brown and become fragrant. Alternatively, place on a baking sheet and toast at 325 degrees. Keep an eye on nuts they burn quickly and will get bitter! Bring about two quarts of water to a boil. Add 1 teaspoon of the salt, then add kale. Cook, uncovered, until tender, about 10 minutes. Remove from pot and drain. In a blender or food processor, add garlic, walnuts and drained kale and whiz until well combined. Pour in oil in a steady stream, and pulse until combined. Add ½ teaspoon salt and Old Bay Seasoning, pulse, then taste. Add remaining ½ teaspoon of salt if necessary. Spoon pesto into a bowl and stir in cheese and pepper. For ½ pound pasta, use 2-3 tablespoons pesto. Keeps really well in an airtight container in the refrigerator, for up to a week. Sauteed Kale For a hearty side dish, this is a classic preparation. Sautee the onions and garlic before adding the kale Total Time: 15 min Prep: 5 min Cook: 10 min 4 servings Ingredients 1 1/2 pounds young kale, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper 2 tablespoons red wine vinegar Directions Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not coloured. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper

8 Kale & Smoked Bacon Quiche (Serves 4) bunch of green Kale, roughly chopped Several rashers of good quality, thinly sliced smoked bacon 1 medium white onion, diced 1 tbs olive oil 3/4 cup of Buffalo Parmesan, grated 5 large eggs 3/4 cup of whole milk 1/2 cup of whipping cream 1 tsp of sea salt 1/2 tsp of freshly ground black pepper Short crust pastry for case Special equipment: 9 inch baking tin & pastry brush Method: 1. Preheat the oven to 450 degrees. 2. Butter the pie tin and press the pie pastry along the base and up the sides. Brush the pastry with a little olive oil. Set aside. 3. Heat the remaining olive oil in a fry pan over medium heat and saute the onions until they are slightly browned. Add the kale and fry for about 3 minutes or until it has wilted slightly. Remove from heat and set aside. 4. Fry the bacon strips until they a little crispy. Remove and drain on paper towels. 5. Next, spread the bacon, kale and onion over the base of the pie shell. 6. Beat the eggs and mix in the milk, cream, Parmesan, salt and pepper. Blend well and pour into pie shell. 7. Bake for 15 minutes in the preheated oven at 450 degrees. 8. Lower the oven temperature to 350 degrees and bake for another minutes or until the centre of the quiche is almost firm. 9. Remove the quiche from the oven and let it stand for about 10 minutes before serving.

9 Kale Slaw You can substitute raw kale for raw cabbage in this recipe Total Time: 20 min Prep: 15 min Cook: 5 min 4 servings Ingredients 1 head kale, stems removed and thinly sliced 1 large carrot, grated 1/2 an orange, juiced 1/2 a lemon, juiced Salt and freshly ground black pepper 1 tablespoon olive oil 1/2 red onion, sliced very thinly 1 slice bacon, cooked crisp and chopped 1 rounded tablespoon mayonnaise Directions Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance. Easy Sauteed Kale and Pasta with Balsamic Vinegar Combining the fresh flavor of celery with sweet, lightly caramelized onions, the vibrant flavor of kale, a bit of freshly ground black pepper, salt and a splash of balsamic vinegar You will need: Kale - 6 small leaves Celery - sliced a little less than a cup Onion - 1/4 but you could add more. Two minced cloves of fresh garlic Salt - to taste Pepper - to taste Balsamic Vinegar - enough to coat pasta when you toss it with the vegetables I used approximately a TBS and a half Pasta Home made or bought just enough to create two servings any pasta would be fine Cooking Oil - Sesame works well

10 Use sesame oil to saute the veggies in. It can take high heat and won't burn the way other oils can. To begin add the sesame oil to the pan, kept the heat on med low and slowly cooked the onions. When they began to caramelize just a bit add in the celery and sauteed them together for a couple of minutes. I wanted the celery to be "al dente" like pasta meaning cooked but not overcooked. I wanted them to retain some crispness for texture and flavor. When done, remove the onions and celery to a small bowl and set aside. Next I needed to saute the kale. add a little more sesame oil to the saute pan I just took the celery and onions from, and let the minced garlic slowly cook on low heat until it just barely began to turn golden brown. Next add the roughly chopped, bite sized pieces of kale. I added 1/2 cup of water, tossed the kale and garlic once, and turn put the heat up to medium high and put a lid on the pan for 5 minutes. After 5 minutes the kale was cooked. I added the freshly boiled pasta to the pan and tossed. Next I added the celery and onions and mixed them all together. Time your pasta to finish cooking exactly when your sauce will be ready. It never tastes better than at that moment. Let it sit too long after cooking and it gets soft and overcooked. Even if you rinse with cold water I don't think it ever tastes as good as when you can spoon it straight from the hot water and into the saute pan with your sauce to toss them together. Final Steps: Add some balsamic vinegar and toss, then add the salt and pepper.

11 Healthy kale crisps Kale is one of those leafy greens we should all eat more of. This recipe will show you how to create wonderfully crisp and light kale crisps with just three ingredients. Ingredients Serves: 6 1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt Method Prep:10min Cook:10min Ready in:20min 1. Preheat an oven to 180 C / Gas 4. Line a baking tray with baking parchment. 2. With a knife or kitchen scissors, carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. 3. Bake until the edges brown but are not burnt, 10 to 15 minutes. SWEDE Roasted swede with parmesan Ingredients 1 medium large swede peeled and cut into wedges or chip size 1 tbsp olive oil 50g Parmesan 1 tbsp rosemary knob of butter 2 garlic Method Heat oven to 220C/fan 200C/gas 7. Tip the swede, olive oil, 40g of the Parmesan and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer. Sprinkle over the remaining Parmesan, dot with butter, then add the garlic cloves. Roast for mins, turning halfway through cooking, until crisp and golden.

12 Creamy roast swede soup 1 swede, peeled and cut into cubes 3 tbsp olive oil salt and freshly ground black pepper 1 onion, finely chopped 2 carrots, finely sliced 2 stalks celery, finely sliced 1 clove garlic, crushed 6 stalks fresh thyme, leaves only 1.25 litres/2 pints vegetable stock 142ml/5fl oz carton single cream fresh thyme leaves to garnish Preheat the oven to 200C/400F/Gas 6.Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Roast in oven for minutes until golden brown and tender, stirring occasionally.meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.add the roasted swede to the pan and pour over the stock. Bring gently to the boil, cover and simmer for minutes, stirring occasionally.purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.

13 Greeny rooty veg dish 1kg root veg,(swede and potato) peeled and cubed* 3 garlic cloves, crushed and peeled Sea salt and freshly ground pepper A lump of butter A splash of warm milk ½ green cabbage or 3 large handfuls of kale, tough stalks removed and finely shredded 1 small onion, finely chopped A gloss of olive oil 150g Cheddar, grated A couple sprigs of thyme, leaves only 1. Preheat the oven to 200 C/Gas Tumble your roots/spuds into a large pot. Cover with water. Add a good pinch of salt and the garlic. 3. Bring to the boil. Cook till the spuds and roots are mashably tender. Drain. Mash with butter and/or milk. Season to taste. 4. Get a large frying pan hot. Add the cabbage and onion. Sizzle in a little oil till tender and glossy. Season well. Remove from the heat while the cabbage is still bright green. Stir through the mash. 5. Pop the cabbage/mash medley into a baking dish. Scatter over the cheese. Bake till the cheese is golden, about 25 mins. Finish with fresh thyme. 6. Serve as a vegetarian main alongside a salad, or dish up as a side to a casserole or Sunday roast. Halloween sausage stew 1 tbsp olive oil 8 sausages 1 onion, finely diced 1 celery stick, finely diced 2 carrots, finely diced 1 small swede peeled and diced 2 cloves garlic, crushed 2 x 400g tins chopped tomatoes 1 tin butter beans, drained and rinsed 1 tsp smoked paprika 1 tsp dried oregano 2 bay leaves 300ml chicken stock, made with ½ a stock cube 3 tortillas A large handful of flat-leaf parsley, chopped Heat the oil in a large casserole pot. Brown the sausages in batches until brown all over. Remove from the pan, then add the diced onion, celery and carrot and cook for 10 minutes until softened and golden. Add the garlic, chopped tomatoes, beans, paprika, oregano, bay leaves and chicken stock then return the sausages to the pot. Simmer for 45 minutes, until thickened. Meanwhile, preheat the oven to 180 C/gas mark 6. Cut the tortillas into grave and cross shapes, each around 3-4 inches in height, and bake for 8-10 minutes until crisp. Cont. o/leaf

14 Once the stew has finished cooking, transfer it to a glass baking dish and remove the bay leaves, then sprinkle over the chopped parsley to look like grass. Arrange the tortilla crisps on top and serve. Swede Nutmeg Cake with Brown Butter Frosting and Salted Hazelnuts For the cake: 150g (1 cup, packed) raw peeled and grated swede 3 eggs 175g (¾ cup) sugar 100g (½ cup) plain full-fat yogurt 100ml (½ cup) rapeseed or vegetable oil 2 teaspoons vanilla extract 250g (2 ½ cups) plain (self-raising) flour 2 teaspoons baking powder ½ teaspoon bicarb of soda (baking soda) 2 teaspoons ground nutmeg ½ teaspoon salt For the brown butter frosting: 400g (3 cups) powdered icing sugar 2 teaspoons vanilla extract 3-4 tablespoons milk 115g (½ cup) unsalted butter, at room temperature To serve: 30g (¼ cup) salted hazelnuts, chopped Instructions For the cake: 1. Preheat oven to 180C/350F. Grease and line a 9 square cake tin with parchment paper. 2. Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine. 3. Pour into the prepared tin and bake for minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely. For the frosting 1. Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside. 2. In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary. 3. Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.

15 CARROTS Fresh carrot and coriander soup 1 tablespoon of olive oil 4 large carrots, peeled and roughly chopped 1/2 large onion, roughly chopped 900ml (1 1/2 pints) vegetable stock large bunch fresh coriander, roughly chopped Heat the oil in a large saucepan over medium heat. Saute the carrots and onion for a few minutes until the onion has softened a little. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly. Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary. Serve with crusty bread Carrot Burgers 200g diced carrots 55g crushed corn flakes cereal 2 eggs, beaten 1 stick celery, finely chopped 1 tablespoon minced onion 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons vegetable oil 6 baps or hamburger buns to serve Prep:10min Cook:20min Ready in:30min 1. Place carrots in a saucepan with a small amount of water. Bring to the boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, corn flakes, eggs, celery, onion, salt, and pepper; mix well. Form into six patties. Heat oil in a frying pan over medium heat; cook patties for 3 minutes on each side or until browned. Serve on baps if desired.

16 Carrot and bacon terrine Ingredients 15g butter 1 small onion, peeled and finely chopped 400g carrots, chopped and cooked until completely tender 3 eggs 175g soft cheese 175g spinach, wilted and squeezed dry 100g streaky bacon salt pepper Heat the butter in a pan and sweat the onion until softened without colouring. Place in a food processor with the carrots, eggs, soft cheese and a little salt and pepper and blend until completely smooth.line a 500g loaf tin with nonstick baking paper and spoon half the carrot mixture into the tin. Add the spinach in a single layer. Top with the remaining carrot mixture.arrange the slices of streaky bacon on top and bake in the oven for about an hour. If the bacon gets too crisp, cover the tin with foil.remove from the oven, leave to cool a little in the tin then turn out onto a wire rack to cool completely. Carrot fritters Makes: 6-8, or enough for 2-3 people 325g carrots A medium onion A clove of garlic, crushed 150ml double cream An egg, beaten 3 heaped tbsp of grated cheese, like a strong Cheddar A handful of coriander leaves, roughly chopped A heaped tbsp plain flour Olive oil for shallow-frying Salt and pepper for seasoning 1. Scrub the carrots and push them through a food processor fitted with a grater attachment. If you prefer, grate them by hand using the coarse side of the grater. Either way, you are after long, thin shreds rather than mush. 2. Peel the onion, finely slice or grate it and stir it into the carrots along with the garlic and a seasoning of salt and black pepper. Stir in the double cream, beaten egg, grated cheese, roughly chopped coriander and the flour. 3. Warm a shallow layer of olive oil in a non-stick frying pan. Drop large dollops of the mixture into the pan, a couple at a time, and fry till lightly cooked on the underside. Turn with a fish slice and allow the other side to colour. They should take three or four mins per side. The cakes are ready as soon as they are dark gold. Lift out on to a warm plate. A sheet of kitchen roll will remove any oil. Eat immediately.

17