Recipes / Garlic
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Jul 11, 2013
Simple Carrot and Parsnip soup
Read more →Ingredients
1 Onion, chopped
3 Celery Sticks, chopped
1 Garlic Clove, peeled & finely chopped
1 Tablespoon Grated Fresh Ginger (optional)
500g Parsnips, chopped
250g Carrots, chopped
1 Vegetable stock cube, made up to 1 Litre
4 Teaspoons Cream
1 Tablespoon Rapeseed OilMethod
Heat the oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup. To serve, reheat and drizzle each bowl with a tablespoon of cream.
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Jul 11, 2013
Tagliatelle with Vegetable Ragu
Read more →Ingredients
1 Onion, finely chopped
2 Celery Sticks, finely chopped
2 Carrots, diced
4 Garlic Cloves, crushed
1 Tablespoon each Tomato Puree
1 Tablespoon Balsamic Vinegar
250g Diced Vegetables, such as Leeks, Parsnips and Cabbage
50g Red Lentil
2 x 400g Cans chopped Tomatoes with Basil
250g Tagliatelle (or your favorite pasta)
2 Tablespoon shaved Parmesan (optional)Method
Add the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 minute more, add the diced vegetables, lentils, tomatoes, then bring up to the boil.
Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta following pack instructions, then drain. Season the Ragu and serve with pasta and Parmesan on top, if you like.