LEAF RECIPES RECIPES

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VEGETARIAN PASTA RECIPES | JAMIE MAGAZINE RECIPES



Vegetarian pasta recipes | Jamie magazine recipes image

Total Time 50 minutes

Yield 6

Number Of Ingredients 9

70 g unsalted butter
50 g plain flour
800 ml milk
1 fresh bay leaf
800 g spinach
200 g ricotta cheese
1 whole nutmeg for grating
300 g fresh lasagne sheets
100 g Parmesan cheese

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
    3. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
    4. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
    5. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
    6. Bake for 30 minutes, or till golden.

Nutrition Facts : Calories 413 calories, FatContent 22.8 g fat, SaturatedFatContent 13.8 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 31.7 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 1.5 g salt, FiberContent 3 g fibre

CELERIAC SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Celeriac salad | Vegetables recipes | Jamie Oliver recipes image

This flavour-packed celeriac salad is absolutely amazing with smoked salmon or roast chicken

Total Time 15 minutes

Yield 6

Number Of Ingredients 11

1 celeriac peeled
1 bunch fresh flat-leaf parsley
2 anchovies finely chopped
2 heaped tablespoons capers finely chopped
2 heaped tablespoons small sweet and sour gherkins finely chopped
5 tablespoons fat free natural yoghurt
1 heaped tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
2-3 tablespoons sherry, red or white wine vinegar
sea salt
freshly ground black pepper

Steps:

    1. Once you’ve peeled the celeriac, chuck away the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn’t matter. Continue until you reach the fluffy tasteless inner core, which you should throw away. Remove and discard the chunky stalks from the parsley, then finely slice the thinner stalks and roughly chop the leaves.
    2. Put your celeriac and parsley into a large bowl and mix together with all the other ingredients. Season to taste, adding a little more vinegar if need be, then serve straight away.
    3. Try this: Put some of this salad on a plate, then cover it completely with some smoked salmon and plenty of ground black pepper.
    4. Or this: Roast a nice chicken. Allow it to cool and serve with this salad.

Nutrition Facts : Calories 87 calories, FatContent 6.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 3.4 g carbohydrate, SugarContent 3 g sugar, SodiumContent 1.20 g salt, FiberContent 2.2 g fibre

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