GOOD ROOT RECIPES

Name: Roasted root vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: British
Ingredients: 5 carrots , peeled and quartered; 5 parsnips , peeled and quartered; 1 celeriac , peeled and cut into 2cm cubes; ½ a swede , peeled, cut into 2cm cubes; 2 tbsp olive oil; 1 garlic bulb, halved; clear honey , to drizzle

ROASTED ROOT VEGETABLES RECIPE - BBC GOOD FOOD

Roasted root vegetables recipe - BBC Good Food image

Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot

Provided by Good Food team

Categories Dinner, Side dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 7

Ingredients

5 carrots , peeled and quartered
5 parsnips , peeled and quartered
1 celeriac , peeled and cut into 2cm cubes
½ a swede , peeled, cut into 2cm cubes
2 tbsp olive oil
1 garlic bulb, halved
clear honey , to drizzle

Steps:

Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.

Nutrition Facts : Calories 133 calories, FatContent 4 grams fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 9 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.27 milligram of sodium

SPICED ROOT VEGETABLE SOUP RECIPE | BBC GOOD FOOD

Spiced root vegetable soup recipe | BBC Good Food image

This hearty vegetarian soup will warm up cold winter nights and can be frozen for later

Provided by Good Food team

Categories Dinner, Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
2 onions, finely chopped
2 sweet potatoes, chopped
2 carrots, chopped
2 parsnips, chopped
1 red chilli, roughly chopped
1 tbsp ground cumin
75g dried green lentils
1.3l vegetable stock
425ml milk
100g Greek yogurt
1 tbsp coriander leaves, chopped

Steps:

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 mins.
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 a dollop of Greek yogurt and a sprinkle of chopped coriander.

Nutrition Facts : Calories 387 calories, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 9 grams fiber, ProteinContent 15 grams protein, SodiumContent 2.81 milligram of sodium

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