A recipe from a magazine, which came in handy because I had parsnips, sweet potato and red onion lying about, from the weekly bag of organic groceries I order at Citeco and coming from La Ferme Nos Pilifs.
Serves 4
4 parsnips
4 red onions
olive oil
2 rosemary sprigs
1 head garlic, halved horizontally
2 medium sweet potatoes
1 tbsp lemon juice
3 tbsp small capers (roughly chopped if large)
1 tbsp maple syrup
1/2 tbsp mustard
salt and black pepper
Preheat the oven to 200°C.
Peel the parsnips and cut them in peaces of about 5 cm long and 1 cm wide.
Peel the onions and cut each into six wedges.
Place them in an oven dish and add olive oil, rosemary, garlic, 1 tsp of salt and some pepper.
Mix well and roast for 30-40 min.
Peel and cut the sweet potatoes in half and then in wedges. Add them to the tin and stir well.
Roast for a further 30-40 min.
Meanwhile, wisk together the mustard, lemon juice, maple syrup, 1/2 tsp salt and some more olive oil. Stir in the capers.
Pour the dressing over the roasted vegetables as soon as you take them out of the oven.
Note
The original recipe also adds thyme and cherry tomatoes (for the last 10 min.) and suggests to sprinkle toasted sesame seeds over the dish when cooked.
Even without the dressing, this colourful dish tastes delicious.
Showing posts with label Sweet potato. Show all posts
Showing posts with label Sweet potato. Show all posts
11 May 2007
Broccoli, potato & sweet potato all' acciuga
Italians often prepare broccoli or cauliflower with anchovy and garlic. I added normal and sweet potato.
Serves 2
small sprig of broccoli, cleaned and chopped
2 medium potatoes, peeled and chopped
1 sweet potato, peeled and chopped
2 garlic cloves, chopped
1-2 tbsp breadcrumbs
4 anchovy fillets (from a tin), chopped
olive oil
pepper & salt
lemon juice
Steam broccoli and potatoes until just cooked.
Stirfry garlic, anchovy and breadcrumbs in olive oil for a few min.
Add steamed vegetables, pepper and just a little salt and cook on low heat for 5 min.
Sprinkle some lemon juice over the dish and serve.
Serves 2small sprig of broccoli, cleaned and chopped
2 medium potatoes, peeled and chopped
1 sweet potato, peeled and chopped
2 garlic cloves, chopped
1-2 tbsp breadcrumbs
4 anchovy fillets (from a tin), chopped
olive oil
pepper & salt
lemon juice
Steam broccoli and potatoes until just cooked.
Stirfry garlic, anchovy and breadcrumbs in olive oil for a few min.
Add steamed vegetables, pepper and just a little salt and cook on low heat for 5 min.
Sprinkle some lemon juice over the dish and serve.
14 March 2007
Parsnip and sweet potato soup and other soups
I love soup and I was inspired by this combination of vegetables in labelga's post on March 6.
My basic method for soup is: fry chopped vegetables for a few min in oil or butter, add boiling water, bring to the boil. Then lower the heat and let the soup simmer for about 10 min. Not longer, unless the vegetables are not cooked yet. Then mix it with a hand mixer.
This is the method of my mother's housekeeper. She used butter. I usually use olive oil - or sunflower oil when I use Asian spices - but butter tastes nice once in a while. I remember her endives (witloof) soup, delicious! The trick in this recipe is not to boil the soup for very long, so the vegetables keep their flavour.
When my vegetables are about to go off, I often throw them into a soup.
Sweet potato and parsnip soup
1 small onion
2 medium parsnips, peeled and diced
1 big sweet potato, peeled and diced
some leftover lettuce
1 dried small chilli pepper, chopped finely
1/2 tsp ground cumin
vegetable stock
1 tsp butter
Heat the butter and fry the onion and chilli pepper in it on low to medium heat. After 1-2 min add parsnips and sweet potato and cumin. After a few more min add the lettuce and let this shrink a bit. Then add boiling water, stock and salt. Bring to the boil then lower the heat and let the soup simmer for about 10 min. Mix it with a hand mixer.
I served the soup with sour cream and chopped parsley.
Pumpkin, endives and red pepper soup
This was a combination I once made at a friend's with her leftover vegetables. It turned out really well.
I used these ingredients:
1 small pumpkin, peeled and chopped
2 endives, washed and chopped
1/2 red pepper, chopped
2 onions, peeled and chopped
2 small potatoes, peeled and chopped
1 tsp sugar
2 bay leaves
"herbes de Provence"
olive oil
vegetable stock
pepper & salt
Broccoli and fennel soup
This was another successful combination.
1 onion
1 sprig of broccoli
1 fennel
olive oil
fennel seeds
My basic method for soup is: fry chopped vegetables for a few min in oil or butter, add boiling water, bring to the boil. Then lower the heat and let the soup simmer for about 10 min. Not longer, unless the vegetables are not cooked yet. Then mix it with a hand mixer.
This is the method of my mother's housekeeper. She used butter. I usually use olive oil - or sunflower oil when I use Asian spices - but butter tastes nice once in a while. I remember her endives (witloof) soup, delicious! The trick in this recipe is not to boil the soup for very long, so the vegetables keep their flavour.
When my vegetables are about to go off, I often throw them into a soup.
Sweet potato and parsnip soup
1 small onion
2 medium parsnips, peeled and diced
1 big sweet potato, peeled and diced
some leftover lettuce
1 dried small chilli pepper, chopped finely
1/2 tsp ground cumin
vegetable stock
1 tsp butter
Heat the butter and fry the onion and chilli pepper in it on low to medium heat. After 1-2 min add parsnips and sweet potato and cumin. After a few more min add the lettuce and let this shrink a bit. Then add boiling water, stock and salt. Bring to the boil then lower the heat and let the soup simmer for about 10 min. Mix it with a hand mixer.
I served the soup with sour cream and chopped parsley.
Pumpkin, endives and red pepper soup
This was a combination I once made at a friend's with her leftover vegetables. It turned out really well.
I used these ingredients:
1 small pumpkin, peeled and chopped
2 endives, washed and chopped
1/2 red pepper, chopped
2 onions, peeled and chopped
2 small potatoes, peeled and chopped
1 tsp sugar
2 bay leaves
"herbes de Provence"
olive oil
vegetable stock
pepper & salt
Broccoli and fennel soup
This was another successful combination.
1 onion
1 sprig of broccoli
1 fennel
olive oil
fennel seeds
22 October 2006
Fennel, sweet potato and oats
Today I bought sweet potato and fennel in a Turkish shop. These are two vegetables which I really love, just like pumpkin. I made a fennel tzimmes, inspired by Claudia Roden's carrot tzimmes, and a sweet potato mash, based on Claudia Roden's ajlouk de potiron.
I was wondering what to have with this and then I remembered one of my grandfather's recipes with oat, so I decided to try that. My grandfather loved to cook, especially desserts, and he wrote up his recipes in a notebook. After his death, my grandmother gave me his notebook and I've tried out many of his delicious recipes.
This is what my dinner looked like:
Fennel tzimmes
Fry the fennel in butter or oil for a few min. on medium heat. Keep stirring. Add boiling water until the fennel is half covered. Add salt, pepper and fennel seeds. Let it boil, then lower the heat and let it simmer for 30 min. At the end, you can leave the lid off to let the liquid evaporate.
Sweet potato mash (ajlouk)
Peel and chop the sweet potato. Steam it for about 10 min. until it's soft.
Mash it with a fork.
Then season with olive oil, lemon juice, salt, chilli paste, cumin seeds, chopped parsley or coriander. You can also add a little crushed garlic and some ground coriander.
You can use all or just a few of these seasonings in the quantities you like.
Claudia Roden has a recipe with pumpkin and another one with courgette. You can use any vegetable that mashes easily.
Serve on toast or just as a side dish.
Labelga made me discover the ajlouk recipe, on a beautiful September evening. We made three different ajlouks: from carrots, sweet potato and courgette. We had them on her terrace outside. She is also a big Claudia Roden's adept. A long time ago I gave her 'The book of Jewish food' as a birthday present and she was very enthusiastic about it. I only got it for myself a few years later.
Oat cake
Serves 1-2
Rinse 2 tbsp of oatmeal in water, then add 1 egg and a pinch of salt and mix with a fork.
Heat a little butter in a small pan and pour the mixture in the pan. Fry on low heat until golden brown on one side, then turn over and fry the other side.
Today I also went to an Arabian shop and bought lots of delicious pastries.
I was wondering what to have with this and then I remembered one of my grandfather's recipes with oat, so I decided to try that. My grandfather loved to cook, especially desserts, and he wrote up his recipes in a notebook. After his death, my grandmother gave me his notebook and I've tried out many of his delicious recipes.
This is what my dinner looked like:
Fennel tzimmes
Fry the fennel in butter or oil for a few min. on medium heat. Keep stirring. Add boiling water until the fennel is half covered. Add salt, pepper and fennel seeds. Let it boil, then lower the heat and let it simmer for 30 min. At the end, you can leave the lid off to let the liquid evaporate.
Sweet potato mash (ajlouk)
Peel and chop the sweet potato. Steam it for about 10 min. until it's soft.
Mash it with a fork.
Then season with olive oil, lemon juice, salt, chilli paste, cumin seeds, chopped parsley or coriander. You can also add a little crushed garlic and some ground coriander.
You can use all or just a few of these seasonings in the quantities you like.
Claudia Roden has a recipe with pumpkin and another one with courgette. You can use any vegetable that mashes easily.
Serve on toast or just as a side dish.
Labelga made me discover the ajlouk recipe, on a beautiful September evening. We made three different ajlouks: from carrots, sweet potato and courgette. We had them on her terrace outside. She is also a big Claudia Roden's adept. A long time ago I gave her 'The book of Jewish food' as a birthday present and she was very enthusiastic about it. I only got it for myself a few years later.
Oat cake
Serves 1-2
Rinse 2 tbsp of oatmeal in water, then add 1 egg and a pinch of salt and mix with a fork.
Heat a little butter in a small pan and pour the mixture in the pan. Fry on low heat until golden brown on one side, then turn over and fry the other side.
Today I also went to an Arabian shop and bought lots of delicious pastries.
Subscribe to:
Posts (Atom)
