LEEK BULBS RECIPES
ASIAN GREENS RECIPE - BBC GOOD FOOD
Serve this classic side dish as part of a Chinese meal using Asian green vegetables such as pak choi, choy sum or tatsoi
Provided by Elena Silcock
Categories Side dish, Vegetable
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
- Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
- To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.
Nutrition Facts : Calories 47 calories, FatContent 3 grams fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.9 milligram of sodium
ROAST VEGETABLES MEGA MIX | VEGETABLES RECIPES | JAMIE ...
Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon
Total Time 1 hours 55 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
- Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
- Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
- Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
- Toss the beets with the balsamic vinegar and whole herb sprigs.
- Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
- Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
- Toss the turnips with the vinegar and bay.
- Toss the fennel with the lemon juice, then pick over the thyme leaves.
- Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
- Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
- Once ready, give the tray a jiggle, then pile the veg on a platter.
Nutrition Facts : Calories 303 calories, FatContent 7.4 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 42.1 g carbohydrate, SugarContent 32.7 g sugar, SodiumContent 0.35 g salt, FiberContent 15 g fibre
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FENNEL AND ORANGE SALAD | JAMIE OLIVER SALAD RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 136 calories per serving
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 136 calories per serving
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- Scatter the fennel mixture over the oranges and top with toasted almonds.
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