This knobbly ugly root vegetable is seriously underrated, and I think people sometimes struggle finding ways to use it – well look no further, here are some recipes using celeriac!
Click on the bold text to go directly to the recipes.
Deep, rich, nutty and full of flavour this vegan ragu ticks all the boxes! Half the vegetables are roasted and toasted and the other half is sautéed, until soft and sweet in a sauce. When it comes together it makes the perfect combination. My top tip is to add a few spoons of the pasta water to the ragu to make it silky enough to cling to the pasta.
Step 1: Preheat the oven 200ºC, line a large baking tray with parchment paper. Chop the cauliflower into small florets, half the mushrooms. Blitz the cauliflower in a food processor first tip onto a baking tray, next add the mushrooms and then the walnuts. Pour all three onto a large baking tray, season with salt and drizzle with oil. Bake for 30 to 40 minutes until toasted, checking every 10 minutes.
Step 2: Warm a wide frying pan on a medium heat, add the oil, finely diced onion, celery and leek if using. Sauté for 5-10 minutes until soft. Add the tomato puree, miso paste, paprika, chopped herbs, stir to coat and cook for a minute or two season with salt and pepper. Pour in the balsamic vinegar and deglaze the pan. Add the ragu veg mix and stir, then pour in the veg stock or water. If the mix seems dry add a bit more water. Season with salt and pepper. Simmer for 20 minutes.
Step 3: Cook the pasta as per packet- keep the pasta water. If the sauce is a bit dry still add a couple of spoons of pasta water to loosen then toss through the pasta and serve with you favourite finely grated hard cheese.
BEETROOT a powerhouse of nutrients it is so good for us. It aids muscle growth and repair, is rich in folate (B9 vitamin) and has antioxidant properties that fight free radicles in our bodies, just to name a few. A superfood indeed.
If you order some in your veg box a nice way to make them last is to pickle them. You can use them after one day, they will keep in a jar in the fridge for 1 month. Tuck in and add your homemade organic pickled beetroot to sandwiches, salads, have with a veggie curry or eat from the jar if you fancy, we wont judge you 🙂
Please let us know if you try making this, we love to hear from you.
Step 1: Steam or boil the beetroot, keep the top and tails on. Depending on the size it will take 30-60 minutes. Pearse with a small sharp knife to check if they are done. Put the beets in a bowl and cover with cold water, rub the skins off with your fingers.
Step 2: Cut the beets into small wedges and put them in a sterilised jar. In a small pot heat the vinegar, brown sugar, mustard seeds, chilli flakes and bay leaves in a small pot until the sugar dissolves. Take off the heat an cool completely. Pour over the beetroot and seal the jar. (If the liquid doesn’t fully cover the beetroot top up with cold water)
The clocks have gone back, the nights are drawing in and the air is crisp and cold, its time to amp up the comfort food. Warm spicy lentils topped with buttery celeriac and potato mash, just what you need to comfort the soul. Celeriac isn’t always an obvious root veg choice, you wont always find it in the supermarket, but we proudly grow it and it tastes delicious served this way. Plus it is great for you too, high in vitamin C and K!
What’s more this dish cooks in under 1 hour, will feed a crowd, it freezes and reheats really well.
Step 1: Being with the mash. Peel and dice the celeriac and potato and steam until tender. Then mash with butter, milk, salt and pepper.
Step 2: While the celeriac and potatoes steam start the lentils. Warm a wide pot on a medium heat, add the onions and cook slowly to soften, 5-10 minutes, add the garlic, chilli, cumin, paprika, salt and pepper and cook for a further few minutes to toast the spices. Next add the diced sweet potato, stir to coat in the spices. Then add the thyme leaves, chopped sage, red lentils, chopped tomatoes and hot stock. Simmer on a low heat for about 30-40 minutes until the sweet potato is cooked through, stir occasionally to stop the lentils catching on the bottom of the pot. . Taste and stir in the worcestershire sauce. Keep the lentils in the same pot or transfer to a wide baking dish 25cm x 25cm approx.
Step 3: Turn on the grill. Top the cooked lentils with mash and use a fork to make a nice design. Grill the pie until the top is golden and crispy, then serve.
Sweet Irish parsnips are plentiful in October. They are a wonderful root vegetable with a distinctive flavour that fills the house when its cooking.
My mother would always serve them mashed with carrots with our Sunday dinner. I don’t remember having them any other way as a child! Now I like to roast, steam or slow cook them to intensify the flavour. Here we’ve swapped the common potato for parsnip in a really tasty rosti. Made even more flavoursome with the punchy apple aioli on the side, you wont regret trying this one.
Lou 🙂
Ingredients: Makes 12 small rosti and a pot of aioli
For the rosti
450g parsnips, peeled and coarsely grated 1 medium white onion, peeled and coarsely grated 1 egg 6 tbsp plain flour pinch salt and pepper
For the apple aioli 2 apples, peeled, cored and cut into chunks 1 garlic clove, peeled and finely grated 1 tbsp cider vinegar 180ml mild olive oil. salt and pepper
Method:
Step 1: Grate the parsnips and onion and put them in a bowl, squeeze out any excess liquid, and season with salt and pepper. Crack in the egg and spoon in the flour. Mix well with your hands.
Step 2: Make the aioli. Cook the apple in a small pot with a splash of water until soft for 5-10 minutes. Set aside to cool. Then add to a small blender along with the grated garlic, cider vinegar, salt and pepper. Blend again and very slowly pour the oil in to emulsify the sauce. Taste it and adjust if needed.
Step 3: Cook the roti. Warm a non stick frying pan on a medium heat, add some oil to coat the pan. Spoon on 3-4 parsnip mounds and gently push down to flatten. cook for a few minutes on either side until golden. Repeat. Fry in a small bit of butter and then serve alongside the delicious aioli.
Organic orange pumpkins are sweet and delicious and marry perfectly with banana, spices and chocolate! While the supermarkets are jammed with ornamental pumpkins, in October, that will be carved and go to waste we think its much better for the planet that we roast them and cook and bake with them as nature intended.
This recipe will give you a delicious bread that isn’t too sweet or spicy its just right. Add butter if you like and tea or pumpkin spiced latte!
Keep cosy with this one.
Lou 🙂
Ingredients: ▪️100g pumpkin puree (*homemade see below) ▪️2 large ripe banana ▪️4 tablespoons neutral oil ▪️2 medium eggs ▪️70ml maple syrup ▪️300g plain flour ▪️2 tsp baking powder ▪️1/2 tsp bicarbonate of soda ▪️2 tsp mixed pumpkin spice or ground cinnamon ▪️80g chopped dark chocolate
Method:
*Follow the link to make your own pumpkin puree and pumpkin spice mix-Click here
Step 1: Preheat the oven 160ºc and line a loaf tin with a liner or parchment paper.
Step 2: Mash the bananas well and add them to a mixing bowl along with the pumpkin puree, oil, eggs, maple syrup, mix well.
Step 3: Sieve in the flour, baking powder, bicarbonate of soda, mixed spice. Stir gently, then add 3/4 of the chopped chocolate. Spoon into the loaf tin. Smooth the batter and sprinkle with the remaining chopped chocolate.
Bake for 35-45 minutes until cooked through. Test with a skewer. Cool and slice.
Autumn squash soup with lots of roast garlic and warming spices. This is a hug in a bowl and we’ve even added a cheese toastie for extra comfort. You can easily swap the butternut squash for Kuri (pumpkin) squash to make an equally delicious bowl of soup.
Roasting the veg first is key to getting in those extra sweet and caramelised notes and we’ve made the prep part easy by just chopping everything in half and loading it on to the roasting tin. We’ve added some lovely sweet Irish carrots, cherry tomatoes from our tunnels and the best of Irish organic onions.
Step 1: Prepare the veg: Chop the squash in half and scoop out the seeds. Wash and chop the carrots in half, slice the top off the bulb of garlic, peel and half the onions. Wash the tomatoes. Put all the veg on a baking tray.
Step 2: Sprinkle with paprika, cumin, salt and drizzle in oil. Roast in the oven for 40 -50 minutes, test everything is cooked by piercing with a sharp knife.
Step 3: Put all the cooked veg into a powerful blender along with hot stock. Blend and then add to a pot with the coconut milk, gently heat through on the hob and serve.
Blushing beautiful beetroot so vibrant and sweet. They are a nutritional powerhouse, good for your heart and blood and gut. We’ve increased the nutrient value by adding some wholesome ingredients to make these delicious dosas. Eat them as they are, add a sandwich filling with roast veggies or eat along side a spiced dahl. My kids called them pink wraps and thats a good description too.
I love to steam all my beets and then use them in various ways like roasting with balmasic vinegar for a salad, slicing to eat in a sandwich, grated to add to chocolate muffins etc.
How do you like to cook with beetroot?
Lou 🙂
PS – it may not be an authentic dosa recipe but it is really tasty all the same.
Step 1: To a powerful blender add all the ingredients apart from the water. Blend the ingredients and add the water a little at a time to make a batter. The consistency of the batter is really important it should be pourable like crepe batter.
Step 2: Heat a frying pan on a medium heat. Drizzle with oil and carefully wipe with kitchen paper to coat the pan.
Step 3: Add a ladle of the batter to the pan, use the back of the ladle to thin out the batter and form a round shape. Cook on a low heat for a few minutes then use a spatula to carefully flip over and cook for a further minute. Repeat.
We are huge fans of easy homemade snacks and it doesn’t get easier than this! Just 3 ingredients plus sea salt if you have it! Make it with 100% organic ingredients and it can be vegan too if you like! It takes just 5 minutes to make and a wee while to set. This has been a viral sensation recently and we can see why. It really ticks all the boxes with toffee notes from the dates, creamy peanut butter and glorious chocolate to finish.
We feel its best stored in the freezer, just chop off a chunk as needed. Find all of the best organic ingredients needed in our groceries.
Enjoy this one, as always let us know if you try it.
Step 1: Line a baking tray with parchment paper. Open the dates and lay flat on the parchment paper, make a rectangle shape with them. Lay another piece of parchment paper on top and push down with a rolling pin or glass to flatten.
Step 2: Spread the peanut butter all over the dates. Use a pallet knife if you have one.
Step 3: Melt the chocolate in a bowl over simmering water or in the microwave. Pour over the peanut butter and smooth over with a pallet knife. Sprinkle with sea salt if you like.
Step 4: Put the tray in the freezer to set for at least 1 hour. Chop the bark into pieces of shards. Store the pieces in a box in the fridge or freezer for 1 week.
We love these fritters! In fact I made them twice at the Farm Walk and I was asked for the full recipe so here it is. This is especially for Kenneths mother Maureen, who I promised I would share this, so she can make them at home herself.
This September we are making a conscious decision to eat more Irish produce, the carrots and courgettes are from the farm. While the other ingredients are from further afield we are happy knowing that these came from Irish soil. And I tell my kids that when we eat these fritters. Oh and my daughter had these in her lunchbox for school and loved them.
Step 1: Using a machine or box grater, grate the courgette, carrot, sweet potato and red onion, mix well.
Step 2: In a separate bowl add the chickpea flour, curry powder, chilli flakes, salt and pepper, mix well.
Step 3: Pour the seasoned chickpea flour all over the grated veggies and using you hands mix really well, this will take a few minutes. Really give it a good squeeze and work it almost like a dough. The liquid from the veg will help to form a batter with the flour.
Step 4: Warm a frying pan on a medium heat, add tablespoon of oil. Shape the mix into small patties fry for a couple of minutes, flip and fry again until cooked through. Transfer to a wire rack and repeat.
