Time Preparing: 10 mins
Time Cooking: 20 mins
– 400ml Tomato Passata
– 1 Parsnip
– 150g Turnip
– 1 Medium Potato
– 1 Onion
– 1 Celery Stick
1. Peel all vegetables (minus the celery), then cut into square pieces
2. Add 400ml boiling water, vegetables and passata to a large pan
3. Leave to simmer on a medium heat for 20 mins
4. Blend to desired consistency
This recipe was created for Tower Green Hamlets by Pauline Cuisine
A really quick, really effective canape suggestion for any upcoming (Christmas?) parties. The sweetness of the cream cheese compliments the bitterness of the celery, whilst the walnut adds a little extra crunch.
Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 12 bites
– 3 Celery Stalks
– 100g Cream Cheese
– 2tbsp Sour Cream
– Handful of Walnuts, chopped
– Black Pepper
1. Begin by cutting the leaves off of the celery stalks. You’ll need about three for this recipe, so reserve the rest of the bunch for another dish
2. In a bowl, mix cream cheese, sour cream, black pepper and two thirds of the walnuts (chopped)
3. Once you have a smooth consistency, fill the celery stalks with the cream cheese mixture
4. Cut into bite size chunks (about four per stalk) and serve with a range of other canapes
Nothing hearty bowl of creamy soup when the leaves begin to drop (along with the temperature). This Celery and Potato Soup is packed with veggie goodness, and really does hit the spot!
Time Preparing: 10 mins
Time Cooking: 20 mins
Season: Autumn / Winter
– 4 Potatoes
– 3 Celery Stalks
– 1 Large Leek
– 1 Large Onion
– 1 Garlic Clove
– 300ml Veg Stock
– 50g Butter (or vegan alternative)
– 100ml Soya Single Cream
1. Begin by scrubbing potatoes and washing veg
2. Peel potatoes and chop potatoes, celery and leek into 1inch cubes. Finely chop onion and mince garlic.
3. On a medium heat, add butter, onions and leek and leave to cook for 5 minutes
4. Add the remaining ingredients (minus the cream), making sure the stock is covering all of the vegetables – you may need to add more water depending on the size of your pan
5. Cover with a lid and leave for 20 mins
6. Add your chunky soup to a blender (you may need to do this in sections) until smooth, then add the cream
Nothing beats a hearty bowl of soup on a cold, wet Sunday! This Carrot and Jerusalem Artichoke Soup is our current favourite. See the recipe below to give it a go yourself. You can expect Jerusalem Artichokes and Carrots in your veg boxes throughout Winter.
Time Preparing: 15 mins
Time Cooking: 35 mins
– 500g Carrots
– 400g Jerusalem Artichokes
– 1 large Onion
– 2 Celery Stalks
– 1ltr Vegetable Stock
– 50g Butter
– Salt and Pepper for seasoning
– Creme Freche to serve (optional)
1. Peel and de-knobble your Jerusalem Artichokes before cutting them into cubes about 3cm. As you’re doing this, place the artichokes into a bowl of salty water to avoid them discolouring
2. Peel and chops the carrots, celery and onion, before adding them to a pan with the butter. Cook on a medium heat for 5 minutes then add the artichokes. Cook for a further 5 minutes until the vegetables begin to soften.
3. Add the stock then leave to simmer for a further 25-30 minutes (until the vegetables are really soft)
4. Blend the mixture in two parts, then add to the pan to heat, whilst seasoning with salt and pepper. Serve with creme freche.
With the soaring and record temperatures do pick up your veg as soon as possible. In particular, sorrel is super perishable, and usually won’t last past a day or two even in the fridge. Wrap in damp paper towels and stick in an open zip-lock bag in your crisper drawer to extend its fridge life just slightly. And if you do find your spring onions wilting try standing them in a jar of water in the fridge to give is a further lease of life.
Lots of ideas this week for cold salads and soups to keep your cool so keep reading!
We haven’t have sorrel for a long while, which can function as a herb, a salad leaf (in moderation though for a hint of the exquisite citrussy tang) or a vegetable, giving you either a sliver of bright lemony flavour or a real, mouth-filling whack of it, depending on how much you use. Refreshing flavour that complements the season perfectly.
It is easy to prepare: just wash it well and remove any tough stalks, then shred thinly. But do be aware that cooking it in aluminium or cast iron will turn it a murky colour due to the oxalic acid contained.
Great in creamy and delicately flavoured foods – everything from creme fraiche or oil to potatoes, pulses, eggs, fish or chicken (try this chicken with sorrel recipe). Or even layer a few into a sandwich
Try Jamie Oliver’s sorrel risotto with crumbled goat’s cheese or Ottolenghi’s fried beans with sorrel, feta and sumac which uses spring onions as well. Chill out with this cold sorrel soup or Gordon Ramsay’s cauliflower and sorrel soup. For even more ideas check out this 50 things to do with fresh sorrel page.
We also haven’t had celery for awhile. Why not try a celery and parmesan salad or a celery and grapefruit salad taken straight out of the fridge for a long lingering dinner in the long daylight hours – savour the juiciness of grapefruit and the crunchy bite of celery (chilling it makes it extra crisp) and feel it quench the thirst. Or how about a celery and olive orzo salad for a more substantial option, perfect for a picnic?
Blue cheese and celery make a classic pairing so this celery, blue cheese and hazelnut salad simply adds maple-glazed toasted hazelnuts to the mix. Perfect with some prime rib or roast beef, so works as well for an accompaniment to a Sunday roast or with some ready cooked roast beef slices.
Or try these stuffed celery sticks, with cream and blue cheese mixture and chopped walnuts. Thick Greek yoghurt works just as well as sour cream, or you simply skip the ingredient. Up the game with toasted pecans instead of walnuts and throw in some dried cranberries or raisins.
For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!
This Week’s Bounty
* Bakers, Kent
* Spring Onions, Perry Court
* Spring Greens, Perry Court
* Courgettes, Spain
Carrot Bunch, Norfolk
Sorrel, Perry Court
Items marked with (*) above
+ Broad Beans, Kent
Grapefruit, RSA (standard only)