BABY FENNEL RECIPES RECIPES

BABY POTATO RECIPES - BBC GOOD FOOD

Baby potato recipes - BBC Good Food image

Baby potatoes are simply potatoes that are picked before they reach their full size, and can be from any variety that is grown year-round. These mini spuds can be boiled, roasted or fried and served as a side.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BEST WINTER VEG COLESLAW - JAMIE OLIVER

Best winter veg coleslaw - Jamie Oliver image

Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I’ve used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it’s also healthier.

Total Time 20 minutes

Yield 6

Number Of Ingredients 13

Ingredients

2 carrots different colours if you can find them
1 bulb fennel
3-4 radishes use at least two out of this, the beetroot, celeriac and cabbage
1 light-coloured beetroot use at least two out of this, the radishes, celeriac and cabbage
½ small celeriac use at least two out of this, the radishes, beetroot and cabbage
400 g red and white cabbage use at least two out of this, the radishes, beetroot and celeriac
½ red onion
1 shallot
1 lemon
extra virgin olive oil
250 ml yoghurt
2 tablespoons mustard
1 handful fresh soft herbs (use mint, fennel, dill, parsley and chervil)

Steps:

1. Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
2. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
3. Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
4. In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
5. Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
6. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

Nutrition Facts : Calories 103 calories, FatContent 4.3 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 4.5 g protein, CarbohydrateContent 12.1 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 0.94 g salt, FiberContent 4.8 g fibre

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