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Posts Tagged ‘Carrot’

Winter root vegetable soup

So here we are almost March and we are experiencing an artic blast. The snow is piled up at the back door and Dubliners have been advised to stay indoors tomorrow as more is on the way. Soup seems like our only defence. Nothing fancy here but full of fresh vegetable flavours. It will protect you against almost all weather eventualities, or at least both fill and warm you up.

Winter Root Vegetable Soup – serves 6 to 8

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 potatoes, peeled and chopped
  • 2 litres vegetable stock
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 small celeriac, peeled and chopped

Melt the butter in a large pot over a medium to high heat. As soon as it has melted and started to froth, add the onion, leek and potatoes. Sauté for a couple of minutes, then cover and sweat over a low heat for 8 minutes.

Add the stock, the rest of the vegetables and some salt and pepper (white pepper would be our preference), then lower the heat and simmer for about 20 minutes, partially covered. Taste the vegetables to check that they are completely soft, then check the seasoning before serving.

(Original recipe from Fresh by Donal Skeehan, Hodder & Stoughton, 2015.)

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Carrot and turnip mash

At home in Northern Ireland we call swedes turnips and we’re much more likely to make carrot & parsnip mash. Here in Dublin people serve us mashed carrot and swede which is pretty good too. Serve with meat dishes.

Mashed carrots & swedes – serves 4

  • 300g carrots, chopped small
  • 200g swede, chopped small
  • 25g butter
  • 1 tsp light brown sugar
  • pinch of grated nutmeg

Boil the vegetables in a large pan of boiling salted water for about 20 minutes or until soft. Drain well and return to the pan. Add the butter, sugar and nutmeg and mash together well.

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This was good served alongside a beef hotpot, but we daresay it’ll be nice against a few other dishes as well.

Carrot & Sweet Potato Mash – to serve 4

  • 500g carrots, chopped
  • 500g sweet potatoes, chopped
  • 3 garlic cloves, bashed
  • 1 tsp cumin seeds, toasted
  • 25g butter

Put the carrots, sweet potatoes and garlic in a large pan  salted water, bring to the boil and cook for about 12 minutes or until very tender, then drain. Add the cumin seeds, butter and seasoning and serve.

(Original recipe from BBC Good Food)

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