Parsnips & Carrots

These Parsnips & Carrots were roasted after being dusted with a mixture of orange zest, brown sugar, chili powder and salt.  A nice way to jazz them up!

Broccoli Soup (with a little carrot)

I'm sorry if it's too hot for soup where you are – but it's just right here.

Ingredients:

Oil/Garlic oil

½ onion, roughly chopped

Stick celery, roughly chopped

Turmeric

Cayenne Pepper

Salt & pepper

Head of broccoli

1 med carrot

Cream

Chicken stock (or veg)

Lemon zest and juice (1 small lemon)

Ginger – teaspoon or so grated

Method:

Saute the onion and celery in the oil.  Add turmeric and cayenne pepper to taste.  Season with salt and pepper.

While the onion is softening, steam the broccoli stem in the microwave for 3 minutes or so and then add the florets and give it another 3 minutes or so.  Set aside and use the steamer to cook the carrot – roughly cut.

When the onions/celery is soft add the grated ginger, lemon zest and lemon juice.  Then add  the broccoli and carrot as well as the cream and chicken stock.  Whizz it all up with a stick blender.

Apart from the cream this is pretty healthy and tastes great.

Carrot Gratin

I did this Carrot Gratin but didn't like eating it.  I am posting about it because it might be to your taste.  For me it's an acquired taste.

Ingredients

Shredded carrot – mine was raw – might have been better cooked

White pasta sauce/cream/Dijon mustard/Salt  pepper

Grated Parmesan cheese

Breadcrumbs

Butter

Method

Put your shredded carrot into an ovenproof dish.  Pour your seasoned pasta sauce mustard mix over it.

Put a layer of grated parmesan over it and then a layer of breadcrumbs.

Finish with some knobs of butter.  Bake in a moderate oven for at least half an hour.

Spiced Baby Carrots – A re-share

Well, these spiced glazed baby carrots made a fabulous side dish.

The ingredients

Baby carrots – of course

2 tablespoons of butter

1 finely chopped small or half onion

A knob of fresh ginger, finely sliced

A clove of garlic, finely sliced

Salt and ground white pepper

4 cardomom seeds

1 cup chicken broth or stock 

Melt the butter in a saucepan.  Stir in the onion, ginger, garlic and cardamom together with salt and pepper.

After about 5 minutes add the carrots and stir.  Then add your broth/stock and cook until the carrots are tender. 

Right at the end boil the lot vigorously until just a glaze for the carrots remains.  Season to taste and you are done.

Ham Hash Cakes Revisited

I made these ham hash cakes as a way of using up some ham on the bone while not tasting too hammy, if you know what I mean.  Glazed ham on the bone is fantastic but after a few days you need to come up with ways to use the ham that aren't just ham sandwiches or ham and salad.

I cooked the vegetables especially for this dish but it would also be a great way to use up any leftover roast vegetables you had.  Anything that will mash could be included.

Ingredients

2 cooked mashed potatoes

1 cooked mashed carrot

4 cloves of garlic cooked in the same water

¼ an onion, finely diced and fried off till just soft

¼ cup finely diced ham

1 teaspoon mustard powder (Hot English)

¼ cup breadcrumbs

1 egg

Salt and pepper

Mix all this together and form into little cakes with moist hands.  Fry in oil/butter til golden and then pop them into a moderate oven to finish for 15 minutes (you will need a longer time if you are starting with cold mashed vegetables).