Vegetarian tips... of the season from Sam Platt, Head of the Vegetarian Society Cookery School
This year more than most I’m longing for comfort foods. Everyone has a favourite food that makes them smile. Mine is root vegetables which remind me of my childhood. I grew up in a large family in Liverpool and we always had a good supply in winter. Large pans of simmering stews would fill our house with earthy vapours and it seemed like there were carrots with everything! I’ve since learned there’s much more to roots than stews and boiled carrots. I’d like to share some of my favourite tips with you to enjoy this winter. PARSNIPS If you’re a fan of roasted parsnips, try mixing a teaspoon of miso paste with a little oil, then tossing your parsnips in the mixture before roasting. Super Yummy! Parsnips also make fantastic soups. You might already cook curried parsnip soup but how about swapping the curry powder for panch phoran? It’s a deliciously warming East Indian spice blend and makes for a lovely twist on traditional spicy parsnip soup. TURNIPS The woefully underused turnip is delicious pickled, pureed with a little butter or packed into a rosti. Most root vegetables taste great roasted and turnips are no exception. My favourite way to cook turnips is to toss them with a little nutritional yeast, oil, dried sage and salt and pepper before roasting gently until golden brown. It’s nutty, cheesy and delicious.
SWEDE Carrot and swede mash was a staple of roast dinners when I was growing up. It was the only veg we could all agree to like. I still love it and it always makes me smile. Nowadays, I like to add a little horseradish or Dijon mustard to liven it up. If you fancy a change, swede is surprisingly good in a curry too. CELERIAC Knobbly celeriac might not be the most attractive of vegetables, but it packs a lot of flavour. I love the nutty, celery flavour. Celeriac has grown in popularity recently. You might have seen it roasted whole, braised as chunky steaks and even salt baked. It can be a bit tricky to peel; the best way is with a large flexible knife. Start by chopping the bottom and the top off, place the celeriac upright, and then follow the shape of the celeriac with your knife, slicing the skin as thinly as possible. If you’re new to the joys of celeriac, it’s great in a root mash with potatoes and parsnip. Raw celeriac is delicious too. It’s the main ingredient in French remoulade which is a lightly dressed coleslaw. Adding onion, carrot and cranberry transforms this classic dish into a colourful winter coleslaw. If you’re looking for something a bit more indulgent, look no further than my beetroot and celeriac gratin. It’s rich, creamy and perfectly comforting on a cold winter day. As evenings grow darker I look forward to eating warming, hearty dishes then snuggling up on the sofa, content and warm under a blanket. This recipe ticks all the boxes.
For more seasonal tips and delicious recipes from the Vegetarian Society Cookery School, check out their online classes:
vegsoc.org/onlineclasses You’ll learn delicious veggie and vegan dishes from the experts, from the comfort of your own kitchen. Classes start from £15.
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