Recipes and veg tips | Canalside Community Food - Part 9

Everyone knows roasted vegetables are good. Adding a punchy caper and parsley vinaigrette makes them even better. You can use different vegetables (potatoes, say), and you can also vary the vinaigrette by adding harissa paste, or using basil or mint instead of parsley.
Served with rice or another grain to soak up the vinaigrette, this makes a good weekday dinner. You can add some salted yoghurt if you want additional creaminess (and protein).

Roasted Parsnips and Squash with Caper Vinaigrette
Serves 3-4

Ingredients
For the roast veg
700g parsnips, peeled
700g squash or pumpkin
120ml olive oil
4 medium red onions (optional)
4 sprigs of thyme
2 sprigs of rosemary
1 teaspoon salt
Several grinds of black pepper
1 whole head of garlic
10-20 small tomatoes, cut in half
For the dressing
1 large lemon
2 tablespoons olive oil
3 tablespoons capers, roughly chopped if they are large
1.5 teaspoons honey or maple syrup
½ teaspoon Dijon mustard
big handful of parsley, chopped fine
½ teaspoon salt
Several grinds of black pepper

Preparation
Prepare the roast veg:
Preheat oven to 190C.

Cut each parsnip into batons about 5cm long and 1.5 wide—but if they are small it is fine to leave them whole. They will look amusing in the finished dish.

Using your hand, scoop the seeds out the squash. (You can use these to make a nice nibble: https://www.101cookbooks.com/toasted-pumpkin-seeds/.) Peel the squash and cut it into chunks roughly the same size as your parsnips.

Peel the onions (if using) and cut each into 6 wedges.

Cut the head of garlic in half horizontally. Don’t break it into individual cloves or try to peel it! Just cut the whole thing into two pieces, horizontally.

Place the parsnips, squash, onions and garlic into a roasting tin and add 120ml olive oil, the thyme and rosemary, 1teaspoon salt, and some pepper. Mix well and spread it out in the pan so the vegetables are not all heaped on top of themselves. Place in the oven and roast for about 20 minutes, or until the vegetables look golden and are pretty tender.

After 20 minutes add the tomatoes, and roast for another 10 minutes or so, until the vegetables are completely tender when prodded with a fork and the tomatoes have softened.

While the vegetables are roasting prepare the vinaigrette: zest the lemon and then cut it in half so you can juice it. Combine the lemon juice (about 2 tablespoons) and zest with the other ingredients in a small bowl. Whisk to combine.
Finish the dish: Once the vegetables are done, remove them from the oven and pour the vinaigrette over the hot vegetables. Toss to combine and serve with rice or some other grain.

Recipe adapted from Yotam Ottolenghi, Plenty (2010).

As always I continue to try to find new ways to enjoy roasted beetroot as it takes us through the winter and this week I think I’ve found a good one. Either a fun lunch or a dinner padded out with some nice bread, you choose!

Warm lentils with roasted beets, wilted chard & goat cheese

Ingredients

3–4 beetroot ( enough for 2 people)
2 cups cooked lentils
2 tablespoons olive oil
½ a red onion- diced
3 garlic cloves- rough chopped
4 cups (packed) swiss chard or rainbow chard- chopped (or sub beet greens, spinach)
salt and pepper to taste
1 tablespoon balsamic vinegar, more to taste
¼ cup goat cheese crumbles
2–3 tablespoons fresh basil, or parsley.

Instructions
Preheat oven to 220C. Scrub and trim beetrot and cut into ½ inch slices or wedges. Drizzle with olive oil and roast until tender, about 25- 30 minutes.

If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.

In a large frying pan, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat down to medium, add garlic and cook 2 more minutes, until golden and fragrant.

Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.

Add 2 cups cooked lentils to the frying pan, gently folding them in and warming. Season again with salt and pepper.

Add beetrot and splash with 1 tablespoon balsamic vinegar. Let vinegar cook down for just a couple of minutes so it’s not so acidic. Taste, add more vinegar if you like, cooking it down. Sprinkle with goat cheese and herbs. Taste again, if it tastes bland it most likely needs salt. Serve immediately.

From https://www.feastingathome.com/warm-lentils-wilted-chard-roasted-beets-and-goat-cheese/

Here is a good soup for a blustery spring day. The warming spices—cumin, coriander, paprika—give this a North African flavour, as does the preserved lemon. You can make this with any ratio of potatoes or parsnips that you prefer, including all potato or all parsnip. We enjoyed this with a glass of very robust Bulgarian merlot but other drinks are available, as they say.

Note that this involves only one pan, and so results in minimal washing-up.

Spicy Potato-Parsnip Soup with Preserved Lemon
Serves 2

Ingredients
For the Soup
2 tablespoons rapeseed or olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
½ dried Canalside chile, deseeded if you don’t want it too hot and chopped, or 1 medium-hot dried chile, treated similarly
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon sweet smoked paprika (use a Spanish brand)
¼ cup preserved lemon, chopped fairly coarsely
500g peeled potatoes and parsnips, in any ratio (you can use all potatoes or all parsnips, too)
About 750ml stock (I think you could also use water, to be honest)
1 teaspoon salt
To decorate the Soup
4 tablespoons yoghurt
a little more smoked paprika
a little extra preserved lemon, coarsely chopped

Preparation
Heat the oil in a large saucepan over medium heat. Add the onion, garlic and chile, reduce the heat to low, and sauté gently for 10-15 minutes, or until the onion is soft but not brown. Stir in the cumin, coriander and paprika and cook for a minute or two more, until everything smells fragrant.

Meanwhile, cut the peeled vegetables into chunks of about 2cm.

When the spices in the pan are fragrant add the vegetables and the preserved lemon and pour in the stock (or water) and the salt. Bring to a simmer and cook for 30-40 minutes, or until the vegetables are very tender indeed.

Using a potato masher, mash the vegetables to give the soup a coarse texture. Hugh F-W suggests passing the whole thing through a sieve to create a smooth puree, but this seems both a lot of work and a dubious outcome as in my view a more rustic texture suits this soup far better. But it’s up to you. Add a bit of water if it still seems a bit thick to you, and check to see if it would benefit from a bit more salt.

To serve, dish your soup into bowls and garnish each with several spoonfuls of yoghurt, a sprinkling of paprika, and some golden cubes of preserved lemon.

Recipe adapted from Hugh Fearnley-Whittingstall, River Cottage Veg Every Day! (2011).

Since spring greens and spring onions are in the share next week I’ve been trying to find light and fresh recipes to celebrate the light evenings and good weather. This one looks like it could take some effort with all the rolling and re-rolling but hopefully you’ll be rewarded with some nice crisp layers!

Scallion pancakes

Ingredients:
FOR PANCAKES:
250 g plain flour
240 ml boiling water
60 ml plus 2 tbsp. vegetable oil
2 tbsp. sesame oil
100 g thinly sliced spring onions, from about 4 whole spring onions
FOR DIPPING SAUCE:
2 tbsp. rice wine vinegar
2 tbsp. soy sauce
1 spring onion, thinly sliced
Pinch crushed chilli flakes (optional)

Method:
Combine flour and boiling water in a large bowl and stir to combine until a mass of dough forms. Transfer dough to a lightly floured surface and knead until smooth, slightly tacky ball forms, 3 to 4 minutes.

Transfer dough ball to a medium bowl and cover with a kitchen towel or cling film. Let rest 30 minutes at room temperature, or up to overnight in the fridge.

Meanwhile, mix 2 tablespoons vegetable oil and sesame oil in a small bowl.

Make dipping sauce: in a small bowl, stir together vinegar, soy sauce, spring onions, and chilli flakes.

Separate dough into four equally-sized balls. Return 3 to bowl and recover with kitchen towel or cling film. Roll remaining ball into an 8” disk, and brush with a thin layer of the oil mixture. Roll tightly, then twist into a tight spiral, tucking the outer end underneath the roll. Using the palm of your hand, flatten the spiral, then roll out again into an 8” disk. Brush the top with another thin layer of oil, and scatter with 1/4 sliced spring onions. Roll up disk again, then re-roll into spiral. Re-roll into an 8” disk, then repeat with remaining dough balls.

Add ¼ vegetable oil to an 8” pan over medium-high heat until shimmering and gently add first pancake. Cook, undisturbed, until golden on one side. Flip and cook until golden on underside, about 2 to 3 minutes per side. Remove to paper-towel lined plate and season immediately with salt. Repeat with the remaining pancakes, adding more oil if necessary.

Cut pancakes into triangles and serve with dipping sauce.

From delish.com

The swede crop this year is doing very well, and if you’re running out of ways to use up this ubiquitous winter root, try this unusual recipe idea. The friend who suggested the recipe to me gave it the thumbs up, as did her 2 children, and with the use of ‘flax eggs’ it’s possible to make it vegan / egg and dairy allergy friendly – a must in that family. You should have enough swede from any size of share to make this cake.

Ginger swede cake

PREP TIME: 15 mins
COOK TIME: 40 mins
TOTAL TIME: 55 mins

INGREDIENTS
2 large eggs or two flax eggs – see notes below
100 g dark brown sugar
120 ml maple syrup or agave syrup
150 ml sunflower oil
2 pieces stem ginger finely chopped
2 tablespoons syrup from the stem ginger jar
175 g plain flour
2 teaspoons baking powder
2 teaspoons ground ginger
200 g grated swede
To ice (optional)
100 g icing sugar
1-2 tablespoons cold water

INSTRUCTIONS
Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Grease and line with baking paper a 20cm/8inch square cake tin.

Beat together the 2 eggs (or flax eggs), 100g brown sugar, 120ml syrup, 150ml sunflower oil, the chopped stem ginger and 2 tablespoons of ginger syrup in a large mixing bowl.

In a separate bowl sift together 175g plain flour, 2 teaspoons baking powder and 2 teaspoons ground ginger. Fold the dry ingredients into the wet ingredients until combined and finally mix in 200g grated swede.

Bake in the oven for 35-40 minutes until golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely in the tin before turning out.

To ice (optional)
Mix together 100g sifted icing sugar with a tablespoon of cold water. Add the remaining water gradually, mixing it in as you go so it doesn’t get too runny. If you put in too much water simply sift in a little more icing sugar.
Drizzle over the cake and leave to set.

NOTES
To make 2 flax eggs mix together 2 tablespoons of ground flax seeds (also known as linseeds) with 6 tablespoons of cold water. Leave for a few minutes until you have a thick paste and then use in place of eggs in this recipe. You can also use chia seeds.

From Sneaky Veg

Hugh Fearnley-Whittingstall describes this as a ‘River Cottage classic’, and it is easy to see why. The unctuous quality of roast squash combines well with the umami flavours of the mushrooms and cheese. It tastes rich and luxurious without being heavy or cloying.
You can also use other cheese such as shavings of parmesan, or a hard goat’s cheese in place of the blue cheese.

Warm Salad of Mushrooms and Roasted Squash
Serves 3-4

Ingredients
Salad
approx. 1kg squash
12 sage leaves
4 garlic cloves, thickly sliced
100ml rapeseed oil
large knob of butter
300g mushrooms, thickly sliced
Large handful of rocket or mixed salad
150g blue cheese, crumbled
Salt and pepper

Dressing
3 tablespoons rapeseed or olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
a few grinds of pepper

Preparation
Preheat oven to 190C.

Peel halve and deseed the squash. Cut into 2-3cm chunks and put in a roasting pan along with the sage leaves, almost all the rapeseed oil and a generous seasoning of salt and pepper. Roast for about 40 minutes, stirring once, until soft and coloured at the edges.

While the squash roasts, prepare the dressing by combing the ingredients in a small lidded jar and shaking vigorously.

When you are ready to eat, put the last drizzle of oil in a frying pan with the butter. Heat over medium heat and then add the mushrooms, along with another pinch of salt and a grind of pepper. Fry for 3-5 minutes, or until they are cooked and any liquid they have released has evaporated.

Mix together the mushrooms and squash (in the roasting tin, or frying pan, say) and toss with the dressing. Array the rocket on a serving platter and then top with the squash and mushrooms. Distribute the cheese on top and serve it forth.

Recipe adapted from Hugh Fearnley-Whittingstall, River Cottage Veg Everyday! (2011).

Very good straight off the stove, and even better the next day. The grated carrot and spinach lighten the dhal, and also add beautiful little green and golden flecks to the duller gold of the lentils. The coconut milk stays in the background, adding sweetness and rich flavour without overwhelming the balance of tastes. This is good served with rice or bread, yoghurt and a pickle.

Quick Carrot Dhal
Serves 4

Ingredients
2 cloves garlic, peeled
thumb-sized piece of ginger, peeled
1 green chile, chopped—remove the seeds if you prefer
1 red onion, peeled
vegetable or coconut oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon salt
200g red lentils
400ml coconut milk
600ml water
6 medium carrots, peeled and topped and tailed
2 large handfuls of spinach, coarsely chopped, or about 8 ‘cubes’ of frozen spinach
Juice of 1 lemon
Big handful of coriander, coarsely chopped

Preparation
Finely grate the garlic and ginger. Mince the onion.

Heat a large saucepan over medium heat and then add the oil. When it is hot add the garlic, ginger, chile and onion. Turn the heat to low and cook for 10 minutes until everything is soft but not browned. Stir periodically, so that it does not stick.

Meanwhile, toast the cumin and coriander seeds in a dry skillet for a few minutes, until they release a lovely smell. Set aside to cool for a few minutes, then put them into a mortar and crush them a little—they needn’t be ground.

Add the crushed cumin and coriander to the pan along with the other spices and salt. Turn up the heat to medium and cook for a minute or two. Now add the lentils, coconut milk and water and bring to a simmer. Turn the heat to low, cover and cook for 30 minutes, or until the lentils are tender. Add more water if it seems dry, and stir every one and then so it does not stick to the bottom of the pan.

While the lentils are cooking, grate the carrots coarsely and add to the lentils after they’ve cooked for about 20 minutes.

Once the lentils are tender, add the spinach and cook for a new more minutes until the fresh spinach wilts, or the frozen spinach defrosts and amalgamates into the dhal.

Stir in the lemon juice and the coriander. Taste, add more salt if you feel it necessary, and serve.

Recipe adapted from Anna Jones, The Modern Cook’s Year (2017).

Meera Sodha says she created this recipe largely because she liked the sound of ‘hasselback celeriac’. Name aside, this is very good. Serve the rich, miso-roasted celeriac and Turkish salad inside a flatbread, topped with a drizzle of tahini sauce and you will have yourself a sticky, messy treat. The recipe has several different components but is actually very straightforward.

Incidentally, Hasselback is the name of a restaurant in Stockholm. The better-known Hasselback potatoes were supposedly invented there in the 1950s.

Hasselback Celeriac with Miso and Red Onion
Serves 3

Ingredients
For the celeriac
1 large or 2 small celeriacs (about 1-1.2kg total)
2 tablespoons olive oil
pinch of salt

For the miso glaze
60g white miso
½ tablespoon Turkish pepper
2½ tablespoons honey or brown rice syrup
1½ tablespoons lemon juice

For the tahini sauce
100g tahini
5 tablespoons water
1 tablespoon lemon juice
½ teaspoon salt

For the salad
1 large red onion, peeled, halved and sliced into thin half-moons
1 tablespoon pomegranate molasses
1 tablespoon lemon juice
1 teaspoon sumac
3 tablespoons olive oil
¼ teaspoon salt
1 large handful parsley, coarsely chopped

To Serve
6 flatbreads (look here for an excellent recipe)

Preparation
Heat the oven to 200C (180C fan).

Chop off the base of the celeriac, and peel off the skin using a peeler or a sharp knife. If it is large, cut it in half and lay it flat on its cut side. Using your sharp knife, cut slices at 5mm intervals that go nearly but not all the way through, so that the slices are still joined at the base, like the pages join the spine of a book. The illustration shows one way to ensure that you don’t accidentally cut all the way through: place a wooden spoon handle or chopstick on either side of the celeriac, so that when you cut, they prevent the knife from slicing all the way to the work-top.

Now place the celeriacs on a baking sheet and drizzle with 2 tablespoons of oil and a pinch of salt. Place in the oven and roast for 70-90 minutes. Check partway through and drizzle with a little more oil if necessary. When they golden brown, they are ready for the glaze.

While the celeriacs roast, prepare the other components of the meal.

For the miso glaze: mix all the ingredients together in a small bowl.

For the tahini sauce: whisk all the ingredients together and put in a serving bowl.

For the salad: combine all the ingredients except the parsley in a serving bow. Mix together using your hands, and scrunch up the onions a little to soften them. Then add the parsley and set aside so the flavours can blend while the celeriac roasts.

Once the celeriac is golden and tender, brush with the miso glaze. Try to get some of the glaze between the slits. Bake for another 8-15 minutes, or until the celeriac is sticky and golden brown.

To serve, take the celeriac, salad, tahini sauce and bread to the table. Assemble your own combination of flatbread layered with celeriac and pomegranate-onion salad, topped with a generous serving of tahini sauce.

Recipe adapted from Meera Sodha, The Guardian, 13 Feb. 2021

It’s getting to that point in winter where I’m starting to run low on root veg recipe ideas again (I need to look back at the blog for inspiration!) but this simple parsnip and potato bake caught my eye. I’m sure there’s a lot of opportunity to riff on this recipe too.

Honey-Mustard Parsnip & Potato Bake

Ingredients
800g potato like Desirée, cut into 2.5cm cubes
800g parsnip , cut into 2.5cm cubes
85g butter
85g plain flour
600ml milk
2 tbsp wholegrain mustard
2 tbsp clear honey
2 tbsp white wine vinegar
85g fresh white bread , whizzed to crumbs
25g grated parmesan (or vegetarian alternative), grated

Method
Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish.

(Make a bechamel) Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.

Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

From BBC Good Food

Thanks to veg member Xandra for suggesting this recipe all the way back in September. When I needed a recipe today, and saw there’s golden beetroot in the share next week, this unused recipe sprang to mind. All sizes of share will have enough beets for this recipe with some to spare. You could also use this week’s more conventional red beetroot with dark chocolate for a luxury brownie.

White Chocolate and Golden Beetroot Brownie

INGREDIENTS
250g white chocolate
250g unsalted butter
150g plain flour
2 tsp baking powder
250g golden beetroot, cooked
250g organic granulated sugar
3 eggs

METHOD
Grease and line with parchment paper a 10in square baking tin.

Melt the butter and add the white chocolate and stir until the chocolate starts to melt, be careful not to overheat the chocolate as it will start to split. Blend the cooked beetroot to a puree and add to the butter and chocolate and stir.

If you have one, place in an electric mixer, and using the paddle attachment add the sugar and eggs and mix until pale and light in colour. Otherwise do the same with a traditional mixing bowl and wooden spoon.

Slowly add the chocolate mix in 3 batches, mix thoroughly, then add the sieved flour, baking powder.

Pour into the baking tin and bake for 25 mins at 160°c or until golden brown, you want it to still have a slight wobble.

Remove from the oven and cool on a wire rack, once cool, remove from the tin and slice into portions, sprinkle with icing sugar and serve.

Adapted from https://www.yeovalley.co.uk/recipes/recipe/white-chocolate-golden-beetroot-brownie/