Feeds:
Posts
Comments

Posts Tagged ‘Carrot’

A delicious soup for leftover roast lamb and perfect for chilly weather.

Lamb & pearl barley broth – serves 6-8

  • 25g butter
  • 2 tbsp extra virgin olive oil
  • 2 medium onions, finely chopped
  • 2 celery sticks, finely chopped
  • 2 cloves of garlic, finely grated
  • 1 bay leaf
  • a sprig of rosemary
  • 200g leftover cooked lamb, sliced or shredded
  • 1 medium parsnip, peeled and finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 100g pearl barley
  • 1.25 litres of chicken stock
  • 2 tbsp chopped parsley

Put the butter and oil into a large saucepan over a medium heat. When the butter is foaming, add the onions, celery, bay leaf and rosemary. Season with salt and pepper, then turn the heat to low, cover and cook gently for 10 minutes, or until softened.

Add the lamb, chopped parsnip and carrot, the pearl barley and the stock. Turn the heat up and bring to the boil. Cover and simmer for 25-30 minutes or until the barley and vegetables are tender.

Remove and discard the bay and rosemary. Stir in the chopped parsley, season to taste, and serve.

(Original recipe from Soup Broth Bread by Rachel Allen, Michael Joseph, 2021.)

Read Full Post »

We don’t stop making soups in the summer, and in fact we often need them to use up bits and pieces. At the moment that means the courgettes that are growing faster than we can eat them. Whatever the excuse this is bursting with summery flavours and a joy to eat, especially outside on a hot summer afternoon.

Summer Minestrone Soup – serves 6

  • 3 tbsp olive oil, plus extra for drizzling over to serve
  • 1 onion, finely chopped
  • 1 stick of celery, finely chopped
  • 1 carrot, finely chopped
  • 2 courgettes, finely chopped (use green and yellow if you have them)
  • 70g diced smoked pancetta
  • 1 large clove of garlic, finely grated
  • ½ tsp dried oregano
  • 400g tin cannellini beans
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1.2 litres vegetable stock
  • 1 bay leaf
  • 70g fideua pasta (or other small pasta)
  • 100g kale, stalks removed and roughly chopped
  • a handful of basil leaves, to serve
  • finely grated Parmesan, to serve

Warm the oil in a large saucepan over a medium heat. Add the onion, celery, carrot, courgette and pancetta. Season well with salt and pepper and cook gently for about 10 minutes.

Add the garlic and oregano and cook for another minute, then add the beans, tinned tomatoes, tomato purée, vegetable stock and bay leaf. Bring to a simmer, then cook for 30 minutes.

Add the pasta and kale and cook for a final 10 minutes.

Taste for seasoning, then serve in warm bowls, with some basil and Parmesan over the top.

(Original recipe from BBC Good Food).

Read Full Post »

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.)

Read Full Post »

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.

Read Full Post »

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)

Read Full Post »