Swede and carrot mash is delicious with grilled steak. Cut peeled swedes and carrots to a similar size and cook in lightly salted boiling water until tender. Drain, add butter, cracked black pepper and grated nutmeg and mash well.
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Make carrot and coriander soup by sauteing chopped carrots with a chopped onion in a splash of olive oil for a few minutes. Add a bay leaf and ground cumin, coriander, paprika and cayenne pepper to taste and cook for two minutes, then add plenty of vegetable stock and simmer uncovered for 15-20 minutes. Blend in a food processor or blender then reheat and serve with a swirl of Greek-style yoghurt and chopped coriander leaves on top.
For carrot and pumpkin risotto, saute a chopped onion in olive oil for a couple of minutes then add chopped carrots and pumpkin and cook for five minutes. Add arborio rice and stir to coat with the oil, then add a splash of white wine. Add hot vegetable stock, ladle by ladle, stirring, until rice is al dente, then finish with grated parmesan and a knob of butter.
Recipe
300g self-raising flour
110g castor sugar
1 cup milk
1/3 cup vegetable oil
2 eggs
1/2 cup grated carrot
1 1/2 tsp ground cinnamon
50g chopped walnuts
Heat oven to 200C. Combine flour and sugar in a large bowl. Combine milk, oil and eggs in a separate bowl and whisk lightly then stir in carrot and cinnamon. Make a well in the centre of the flour mixture, pour in liquid and mix lightly. Spoon batter into six greased muffin tins (½-cup capacity) until two-thirds full. Top with walnuts and bake for 20-30 minutes or until golden and cooked. Turn onto a wire rack to cool. Serve with unsalted cultured butter.
Makes 6