Winter Vegetable Gratin
From: “Long Nights and Log Fires,” Ryland, Peters & Small 2009.
Serves 6
200 g celeriac, peeled and cut into 3-cm pieces
1 carrot, peeled and cut into rounds
1 parsnip, peeled and cut into semi-circles
1 small swede, peeled and cut into chunks
2 potatoes, cut into 3-cm pieces
250 ml single cream
1 garlic clove, crushed
1 teaspoon mustard powder
50 g fresh rye or brown breadcrumbs
2 tablespoons finely grated parmesan cheese
2 teaspoons marjoram leaves
25 g butter, melted
Sea salt and freshly ground black pepper
A shallow ovenproof dish, buttered
Preheat the oven to 180°C (Gas 4).
Bring a large saucepan of lightly salted water to a boil. Add the celeriac, carrot, parsnip, swede, and potatoes. Cook for 10 minutes, drain well, and transfer to a large bowl.
Put the cream, garlic, and mustard powder in a small saucepan and set over medium heat. Cook, stirring constantly, for about 10 minutes until the mixture is thick and coats the back of a spoon. Season to taste and pour over the vegetables. Spoon the vegetables into the prepared baking dish.
Put the breadcrumbs, parmesan, and marjoram in a bowl and mix to combine. Sprinkle the breadcrumb mixture over the vegetables and drizzle melted butter over the top.
Cook in the preheated oven for about 40 minutes, until the breadcrumbs are golden and the mixture around the edge of the baking dish has formed a golden crust. Serve warm, not hot, as a vegetarian main dish or as a side dish with any roast meat.
Trio of Vegetable Dips
Trio of Vegetable Dips
From: “Long Nights and Log Fires,” Ryland, Peters & Small 2009.
Choose one, two, or all three and serve with your favorite crackers or toasts. Serves 6-8.
Roasted Parsnip and Garlic Dip
25 g chilled butter, cubed
90 ml double cream
½ teaspoon sea salt
¼ teaspoon white pepper
500 g parsnips, peeled and sliced
1 garlic bulb, cut in half
Preheat oven to 180°C (Gas 4). Lightly butter a small baking dish. Put the cream in a bowl and add the salt and pepper. Put the parsnips in the dish with the garlic. Pour the cream over the top, cover with foil, and cook in the preheated oven for 45 minutes. Remove the garlic and let cool. When cool enough to handle, squeeze the garlic directly into the bowl of a blender and discard the skin. Add the remaining ingredients and process until smooth. Transfer to a dish and cover until ready to serve.
Beetroot and Caraway Dip
3 medium beetroots, uncooked
1 tablespoon horseradish sauce
90 g sour cream
1 teaspoon caraway seeds
Sea salt and white pepper
Put the beetroots in a large saucepan and cover with cold water. Bring to the boil and let boil for 45-50 minutes, until tender and easily pierced with a skewer. Drain and let cool. When cool enough to handle, peel and discard the skins. Roughly chop and put in a blender with the other ingredients and process until smooth. Season to taste, transfer to a dish and cover until ready to serve.
Spiced Carrot Dip
250 ml vegetable stock
4 medium carrots, chopped
2 tablespoons light olive oil
1 small red onion, chopped
2 garlic cloves, chopped
1 large red chilli, chopped
1 teasppon fenugreek seeds
1teaspoon ground cumin
Sea salt and white pepper
Put the stock in a saucepan, add the carrots, oil, onion, and garlic and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, until almost all the liquid has evaporated and the carrots are soft. Add the chilli, fenugreek, and cumin and cook for 2 minutes. Put in a blender and process until blended but with a rough texture. Season to taste, transfer to a dish and cover until ready to serve.