Tasty Carrots and Parsnips

This recipe is so simple and yet so tasty. The quantities are quite vague so that you can design this dish to your taste, especially in terms of the garlic and ginger. It is lovely as a vegetable dish with fish on a cold winter’s evening.

 

• Carrots (organic preferred)

• Parsnips (organic preferred)

• 5ml (1 tsp) organic extra virgin olive oil

• Fresh root ginger, peeled and grated, to taste

• Garlic, crushed, to taste

• Tamari or soya sauce, to taste

• 5ml (one teaspoon) maple syrup, to taste.

If the carrot and parsnips are organic, then leave the skins on, otherwise peel. Cut into wedges. Heat the oil in a wok and add in the ginger and garlic. Then add the vegetables and stir for a couple of minutes. Add 250ml (8 fl oz) of water, the soya sauce and maple syrup. Cover and cook for about 10 minutes until almost all the liquid has evaporated.

Serves 4

• 6oz (175g) tofu, diced
• 15mg (1 tbsp) soya sauce or tamari
• 750g (1½ lb) potatoes chopped
• (30ml) 2 tbsp olive oil
• 225g (8oz) chopped leeks
• 1 garlic clove, crushed
• 1 large aubergine, diced
• 175g (6oz) mushrooms, chopped
• 5ml (1 tsp) thyme
• 5ml (1 tsp) oregano
• 1 tbsp wholemeal flour
• 300ml (½ pint) water or vegetable stock
• 1 tbsp sesame seeds

Marinate the tofu by pouring the soya sauce over it and leave to stand for 30 minutes. Bring enough water to the boil to cover the potatoes and cook until soft. Mash them with a little salt and leave to one side. Heat up the oil in a frying pan and add the leeks, garlic and aubergine and cook until tender.

Add the mushrooms, thyme and oregano and cook for a further 2-3 minutes. Sprinkle the flour over the vegetables, stir over the heat and cook for 1-2 minutes. Gradually add the water or stock, bring to the boil and add the tofu and soya sauce. Simmer for 5 minutes.

Pour the vegetable mixture into the bottom of an ovenproof dish, spread the potatoes over the top, sprinkle on the sesame seeds and bake for 30 minutes in a pre-heated oven at 190C, 375F, gas 5.

Serves 4:

• 2 onions, sliced
• 4 cups of water
• 4 apples, sliced
• 6 tablespoons sultanas
• 2 red cabbage, finely shredded
• ½ teaspoon sea salt

In a heavy pan, bring the water to the boil, add the onions and cook for two minutes. Add the apples, sultanas, red cabbage and salt. Cover and cook until tender, about 30 minutes.