Vegetable Soup with Tomato, Parsnip, Turnip and Celery

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 400ml Tomato Passata
– 1 Parsnip
– 150g Turnip
– 1 Medium Potato
– 1 Onion
– 1 Celery Stick
– Seasoning

Method:
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

Turnip Greens Soup

It’s obvious that none of us want to see food go to waste, so with a little creativity – like this recipe demonstrates – you’ll be able to reduce food waste, and save a few pennies. This recipe makes use of the turnip greens which are usually thrown away. The result is a delicious soup and a great feeling of knowing the ‘unwanted’ is now wanted!

Time Preparing: 5 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– Turnip Greens from 1 Bunch
– 1 Large Potato
– 1 Parsnips
– 2tbsp Tomato Puree
– 1tbsp Olive Oil
– 600ml Veg Stock

Method
1. Thoroughly wash turnip greens once they’ve been cut off the bunch
2. Slice greens thinly
3. In a pan, heat oil and stir fry greens on a medium heat for 5mins
4. Meanwhile, peel the potato and parsnip and slice into small cubes
5. Add veg stock to the turnips greens pan, before adding potato, parsnip and puree
6. Cover with a lid and simmer for 25mins, before blending to desired consistency

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Sweet Potato and Parsnip Soup with Truffle Oil

Soup is something really comforting for the cold winter night but it could also be a festive starter when you add on top of it a dash of truffle oil

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 1 Large Sweet Potato
– 1 Parsnip
– 600ml Veg Stock
– 2tsp Truffle Oil

Method
1. Start by peeling all veg and cutting them into small chunks
2. Boil the veg stock, add veg and reduce heat. Cook with a lid on for 20mins
3. Use a blender until desired consistency is achieved, and serve with a dash of truffle oil and warm bread

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Chou Fleur and Chioggia

We have the first parsnips for the season and it heralds the coming Christmas season (or are we the only ones to associate parsnips with Christmas?!?) and yes it’s less than 100 days if you are counting!

Guardian’s 10 best cauliflower recipes is a must-read with suggestions ranging from Middle Eastern such as whole roast cauliflower with cumin, sumac and lemon, and Israeli cauliflower and pear bake (perfect for those pears in your boxes this week) and Persian cauliflower omelette, to European such as Andalusian Spanish crisp cauliflower and French gratin de chou-fleur with posh Comté (bring on the black truffle), to favourite such as caramelised cauliflower soup and much more creative ideas like using cauliflower as pizza bases.

Or try one of Ottolenghi’s cauliflower recommendation with a mustardy twist on the cauliflower cheese classic, or roasted whole cauliflower with creme fraiche. And if the wet weather continues marry cauliflower cheese and fettuccine carbonara for a quick comfort meal.

And please don’t be planning to make borscht this week or you will find it looking rather anaemic. Your beetroot for the week is the chioggia (pronounced kee-OH-gee-uh) and will come with pink and white candy cane stripes which we wrote about almost exactly a year ago!

For the weekend go on a guided history / nature walks at Tower Hamlets Cemetery Park as part of the Open House London.

Or further afield if you missed the Harvest weekend at Stepney City Farm last week, the Harvest Stomp is happening at the Queen Elizabeth Olympic Park, a community festival to celebrate local growing and local produce. It’s part of Urban Food Fortnight, a London-wide celebration of the city’s vibrant local food scene. The line-up includes London Vegetable Orchestra, a ‘Giant Salad Toss’, do-si-do at the Harvest Barn Dance, local bees and bee keepers, and local jam collected from berries foraged in the surrounding area.

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

Standard Box

* Valour Potatoes, Perry Court

* Onions, Norfolk
* Carrots, Lancs
* Cauliflower, Lancs
* Spinach, Perry Court
Parsnips – Perry Court
Bulls Blood, Perry Court
Chioggia Beetroot, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Sweetcorn, Kent

Fruit Supplement
Apples – Katy, Kent (standard only)
Pears – Conference, Kent

 

Rooting for Roots

Rainbow carrots, parsnips, celeriac and swede…it’s certainly looking like a (dare-we-say-it) winter root vegetable week. Very thankful for the red kuri squash which tells us that we are still in autumn albeit with some very relentless rain. Great for the organic green waste compost to mature over winter in preparation for next year’s growing season though.

Winter plus roots means it’s time to get the oven going if you haven’t already.  If ever in doubt with root vegetables simply roast them as it really sweetens and intensifies the flavours.

Peel or scrape the skins off if you like – lots of flavours and nutrients there though even if a little uncouth. Then cut into cubes or batons (especially good cut for carrots and parsnips, don’t worry if they are somewhat irregular as the skinny bits will caramelise sweetly whilst the fatter bits will soften to a melt-in-your-mouth texture). Here are a few options to add after tossing in some oil (add some crushed garlic if you like) before roasting at 200 to 220 deg C until golden brown and tender:

  • Top with some thyme and sea salt
  • Drizzle with maple syrup or honey
  • Toss with a little mustard, and finish with a drizzle of honey
  • Spice with coriander, cumin and turmeric

Perfect with a roast but also pairs well with pan-fried or grilled fish. If you have leftovers (or if you fancy soup instead) fry some chopped onions with olive oil and/or butter, add some stock and milk/cream if you like, bring to boil and then blend to soup when the vegetables are soft. You could even roast some onions with the roots to save yourself some extra work! Or for some variation for the week you could roast with thyme and then fry some spices with the onions for a soup with the leftovers.

An alternative would be to boil one or more of the roots (you could also add some apples if you’ve still got some left) until tender, drain and then purée with butter and milk/cream (double cream if going for richness). The various options suggested above also works for purée.

If you’ve gotten this far, try asking your French friend how they like parsnips (they don’t really eat them over there, preferring turnips instead… hmm, pourquoi you ask?!?), apparently native to Britain. And try asking an American friend what “rooting” means to them, and now try asking the same of your Aussie friend…

This Week’s Bounty

Standard Box
* Washed Bakers, Lincs
* Rainbow Carrots, Lancs
* Leek, Kent
* Swiss Chard, Perry Court
* Swede, Kent
Parsnip, Kent
Celeriac, Kent
Red Kuri Squash, Perry Court
Small Box
Items starred (*) above

No-Potato Substitute
Golden Beetroot, Lancs

Fruit Supplement
Mandarins, Spain (standard box only)
Plums, Spain