Parsnip Puree and Garlic Roasted Vegetables

With the prolonged winter here I have not been very inspired and so I have turned to the recipe books and food articles. This great recipe was in the Guardian some time ago and I thought I would try it out.... The pureed parsnip was intensely garlicky and nutty - lots of ground almonds, and the roasted veg (kale, and cauliflower) was devine with the walnut dressing.

Try the recipe out - http://www.guardian.co.uk/lifeandstyle/2010/feb/06/roast-winter-veg-vegetarian-recipe

Lucullian Delights

Strange how you stumble upon these little gem sites that just make you green with jealousy. I am a particular shade of emerald at this moment. And just why. Well, it doesn't take much with me - some good recipes, gorgeous photography and really I'm easy - true that is all it takes. So prepare for a feast of food and landscape beautifully captured by Ilva Beretta.

Beetroort Mousse with Orange and Fennel Scented Yoghurt

I have been cooking out of books and magazines lately because I feel I must freshen up my range of dishes. This is one of those dishes that looks absolutely devine but ultimately it is not the best tasting of foods. Now I like beetroot but I always seem to cook beetroot soup so I thought i would try this mousse from Denis Cotter's The Cafe Paradiso Cookbook (p.66).

It was an immensely rich dish of cream and cream cheese and eggs that maybe tipped the balance for me - it was just too flavourful. I find beetroot quite rich anyway and all this cream just detracted from the overall taste. But the yoghurt sauce was a revelation - lightly toasted fennel seeds and orange rind and juice just sent the sauce into the scented strastosphere. Wonderfully aromatic. Hmm.... maybe I will just use it in another dish.


Hunting for a comparable recipe I saw this ravishing recipe from Luccullian delights that blew my dish out of the water. I am now feeling very dejected when faced with such culinary skill. "I'm not worthy!"

Kohlrabi Salad

This is a new favourite vegetable for me now. I am sorry to say that I had never before tasted kohlrabi but from now on I will definitely be utilizing this wonderful vegetable. And what does it taste of - a glorious mixture of turnip (yes, I am one of those strange people who adores turnip but only raw!) and spring greens. It is fresh and vibrant and is a wonderful accompaniment to most dishes.

This recipe is a sneaky re-make on Riverford Organic Vegetables recipe. Instead of peanuts I use pistachios (just happened to have them in my cupboard) and I eliminated the apple and carrots though I think it would be wonderful with those elements. But I just wanted to keep it simple and in the true Nigel Slater style just use up what was in my cupboard.

As you can see I put this salad with some bream fillets, potato cake and a green salad (I know the green salad is not seasonal but sometimes you do succumb to the limitless supply of unseasonal vegetables) . A fresh tasting dish great for the middle of winter.