ROOT VEGETABLE RECIPE RECIPES

ROOT VEGETABLE SOUP RECIPE - BBC FOOD

Root vegetable soup recipe - BBC Food image

You can use any hard, starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well. Serve with warm crusty bread. Each serving provides 223 kcal, 4g protein, 31.5g carbohydrates (of which 18g sugars), 7g fat (of which 1g saturates), 10g fibre and 1.4g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tbsp oil (any type)
2 onions, roughly chopped
800g/1lb 12oz root vegetables, any kind (see tip below), peeled and cut into roughly 2cm/¾in chunks
2 garlic cloves, thinly sliced
2 chicken or vegetable stock cubes
ground black pepper
freshly chopped parsley, to serve (optional)

Steps:

Heat the oil in a large non-stick saucepan and gently fry the onions for 6–8 minutes, or until softened and beginning to brown, stirring regularly.
Add the vegetable chunks and cook for 5 minutes more, stirring occasionally. Stir in the garlic and cook for a few seconds more.
Crumble over the stock cubes, add 1 litre/1¾ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan loosely with a lid and cook for about 20 minutes or until the vegetables are very soft, stirring occasionally. Some will soften more quickly than others. Remove the pan from the heat.
Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper. Add a splash of just-boiled water if the soup is a little thick.
Ladle into bowls, top with freshly chopped parsley, if using, and serve with the bread.

Nutrition Facts : Calories 223kcal, CarbohydrateContent 31.5g, FatContent 7g, FiberContent 10g, ProteinContent 4g, SaturatedFatContent 1g, SugarContent 18g

SPICY ROOT & LENTIL CASSEROLE RECIPE | BBC GOOD FOOD

Spicy root & lentil casserole recipe | BBC Good Food image

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g potatoes, peeled and cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve

Steps:

Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Nutrition Facts : Calories 378 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, FiberContent 10 grams fiber, ProteinContent 14 grams protein, SodiumContent 1.24 milligram of sodium

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INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES

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From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 377 calories per serving

1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
3. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
6. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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ROASTED ROOT VEGETABLES RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving

Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

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ROOT BEER PULLED PORK SANDWICHES RECIPE: HOW TO M…

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Reviews 4.3
Total Time 08 hours 50 minutes
Category Dinner, Lunch
Calories 453 calories per serving

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From foodnetwork.com
Reviews 4.5
Total Time 15 minutes
Category side-dish

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SPICY ROOT & LENTIL CASSEROLE RECIPE | BBC GOOD FOOD

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
From bbcgoodfood.com
Total Time 45 minutes
Category Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Cuisine Indian
Calories 378 calories per serving

Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES

1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
3. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
6. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

See details

ROASTED ROOT VEGETABLES RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving

Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

See details

ROOT BEER PULLED PORK SANDWICHES RECIPE: HOW TO M…

Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls.

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VEGETABLE COLESLAW RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
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See details

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