SAGE VEGETABLES RECIPES

Name: Spicy parsnip soup
Total time: 50 min
Yield: 4
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 onion; 2 cloves of garlic; 1 x 5cm piece fresh ginger; olive oil; 1 knob of butter; 1 tablespoon garam masala; 6 parsnips; 500 ml semi-skimmed milk; 750 ml organic vegetable stock; 1 fresh red chilli; optional: crusty bread, to serve; optional: extra virgin olive oil

ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES

Zingy & spicy parsnip soup recipe | Jamie Oliver recipes image

I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.

Total Time 50 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 onion
2 cloves of garlic
1 x 5cm piece fresh ginger
olive oil
1 knob of butter
1 tablespoon garam masala
6 parsnips
500 ml semi-skimmed milk
750 ml organic vegetable stock
1 fresh red chilli
optional: crusty bread, to serve
optional: extra virgin olive oil

Steps:

1. Peel the onion, garlic and ginger, and roughly chop.
2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.

Nutrition Facts : Calories 293 calories, FatContent 11.3 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 23.2 g sugar, SodiumContent 2.91 g salt, FiberContent 12.4 g fibre

ROASTED PORK TENDERLOIN AND VEGETABLES - TASTE OF HOME

Roasted Pork Tenderloin and Vegetables - Taste of Home image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. —Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 301 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 304mg sodium, CarbohydrateContent 33g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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1. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
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1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
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