2 tbsp olive oil2 large onions , chopped500g pumpkin , deseeded, peeled and diced500g parsnip , diced3 garlic cloves , crushed2 x 425g cans mixed beans , drained780g can tomatoes225ml red wine300ml vegetable stock2 large sprigs fresh thyme1 tbsp sugar75g...
2 tbsp oil2 onions, cut in half then thinly sliced1 tsp cumin seeds1 tsp coriander seeds500g sweet potato, cut in 1½ cm thick chunks500g pumpkin, cut in 1½ cm thick chunks2 parsnips, cut 1½ cm thick800ml vegetable stock2 tbsp honey50g...
Large head of broccoli cut into florets3 parsnip topped and cut into lengths2 tsp smoked paprika, paprika or ground chilli1 tbsp oilcreme fraiche or greek style yoghurtPreheat oven to 200CAdd the vegetables, spices and oil to a large roasting tray....
2 large parsnips (about 400g)1 head of cauliflower (about 650g)1 clove of garlic⅓ cup butter or vegan butter¼ teaspoon maple syrup⅛ teaspoon sesame oilsalt and pepper to tastea pinch of nutmegGarlic Butter Mushrooms1 tablespoon butter1 clove of garlic minced6-8 mushrooms...
1/4 cup (60ml) olive oil1 onion, roughly chopped3 garlic cloves, roughly chopped1kg parsnips, peeled, cut into 3cm pieces1 small cauliflower, cut into florets1 long green chilli, seeds removed, finely chopped1/8 tsp cayenne pepper1/4 tsp sweet paprika2L (8 cups) vegetable liquid...
½ pound parsnips, not too largeSalt and black pepperOlive oil½ pound kale, broccoli rabe or mustard greens1 large onion, finely diced1 ½ cups arborio rice¼ cup dry white wine or vermouth4 cups unsalted chicken or vegetable broth, or more if...
750 grams parsnips (about 6), washed well and chopped into 2cm chunks250 grams cauliflower florets (about 8oz)6 cloves garlic peeled2 tbsp olive oil (or cooking oil of choice)1 tbsp fresh thyme leaves peeled from the stem (discard stem)1 tbsp honey½...
3 cups celeriac root (cubed)3 cups parsnip (chopped)2 tablespoons olive oil5 cups vegetable stock1 bay leaf1/2 teaspoon salt1/4 teaspoon black pepperGarnish: pistou Preheat the oven to 400 F. Toss the celeriac and parsnip with the olive oil. Arrange the vegetables...
500g parsnips, peeled and cut into 2cm chunks350g broccoli, cut into little florets2 red onions, cut into 8 wedges each1 tbsp olive oil5 thyme sprigs, leaves picked2 tbsp honey250g puy lentils75g soft goat’s cheese½ x 70g bag rocket2 tbsp balsamic...
