WINTER VEGETABLE PIE RECIPE - BBC GOOD FOOD
One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
- Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
- Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
- Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.
Nutrition Facts : Calories 388 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 11 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.3 milligram of sodium
WINTER SQUASH AND WILD MUSHROOM CURRY RECIPE - NYT …
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It’s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.
Provided by David Tanis
Total Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
- Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
- Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
- Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
Nutrition Facts : @context http//schema.org, Calories 180, UnsaturatedFatContent 7 grams, CarbohydrateContent 14 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 6 grams, SodiumContent 461 milligrams, SugarContent 5 grams, TransFatContent 0 grams
More about "winter milk recipe recipes"
WINTER VEGETABLE PIE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine British
Calories 388 calories per serving
- Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.
WINTER SQUASH AND WILD MUSHROOM CURRY RECIPE - NYT …
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 180 per serving
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
WINTER SQUASH AND WILD MUSHROOM CURRY RECIPE - NYT …
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 180 per serving
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
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