How To Make Winter Vegetables Taste AMAZING

Video Description

Need some inspiration for your using your winter vegetables then this is the video for you! Find the recipes below 💚 Winter veg recipes (Complete instructions with ingredients list before starting the method) Maple glazed beetroot Ingredients: 6 medium beetroot, washed and cut into equal wedges 1 tbsp maple syrup 1 tbsp balsamic vinegar 1 tbsp fresh rosemary, finely chopped Method: Mix together the maple syrup, balsamic vinegar and fresh rosemary for the glaze. Roast at 180C for 25 minutes, pour over the glaze then roast for a further 5-10 minutes at 200C. Maple, mustard and lemon glazed carrots Ingredients: 6 medium carrots, washed and cut in half 1 tbsp maple syrup 1 tsp dijon mustard 1 tsp wholegrain dijon mustard 1 tbsp lemon juice 1 tbsp fresh thyme, chopped Method: Mix together the maple syrup, dijon mustard, wholegrain mustard, lemon juice and thyme for the glaze. Roast the carrots for 30 minutes at 220C, pour over the glaze then roast for a further 10 minutes. Polenta crusted parsnips Ingredients: 6 medium parsnips, washed and cut into equal bite sized pieces ½ tbsp sweet paprika 1 tsp oregano 50g polenta or semolina Method: Toss the parsnips in olive oil. Mix together the polenta, sweet paprika and oregano in a small bowl. Pour the polenta mix over the parsnips and toss to coat. Roast for 40 minutes at 220C. Turn once halfway through cooking. Sesame, ginger and garlic glazed celeriac Ingredients: 1 medium celeriac, peeled and cut into bite sized cubes 1 tsp sesame oil 1 tbsp maple syrup 1 tsp rice wine vinegar (or white wine vinegar) 1 tsp soy sauce 1 tbsp grated ginger 1 tbsp grated garlic Method: Mix together all ingredients except the celeriac to make the glaze. Toss the celeriac in olive oil, salt and pepper. Roast for 40 minutes at 220C then pour over the glaze and roast for a further 10 minutes. Winter veg slaw Ingredients: 3 medium parsnips, grated 3 medium carrots, grated 3 medium beetroot, grated ¼ of a medium celeriac, grated 50g roasted hazelnuts 50g dried cranberries 1 small bunch parsley, finely chopped 1 small bunch mint, finely chopped For the dressing: 1 tbsp wholegrain mustard 4 tbsp orange juice 1 tbsp olive oil Method: Whisk together the dressing. Add all ingredients to a large bowl and mix to combine. Taste and adjust seasoning. Winter vegetable Rostis Ingredients: 3 medium carrots, grated 3 medium parsnips, grated ¼ celeriac, grated 3 medium potatoes, grated 2 tbsp cornflour 1 tbsp fresh rosemary, finely chopped 1 large garlic clove, zested Method: Place all grated vegetables into a clean tea towel and add a few pinches of sea salt. Mix thoroughly. Leave for 20-30 minutes. Squeeze out as much moisture as possible. Add the dried grated veggies to a large bowl and mix through the fresh -rosemary, garlic and freshly ground pepper. Using a ring mould shape the rostis. Make sure to press the rosti mix firmly down to ensure it doesn’t break while frying. Heat a frying pan over a medium heat with a tbsp or 2 of olive oil. Add your rostis in batches frying for 5-8 minutes on each side or until golden brown and crispy. Remove onto kitchen paper to soak up excess oil. Parsnip mash 4 medium parsnips, peeled and chopped into bite-sized pieces 200ml veg stock 100ml oat milk 1 bay leaf 1 garlic clove, crushed Flavourings: 1 tbsp ground almonds 1 small handful fresh parsley, finely chopped Half a lemon, juiced 1 pinch freshly ground nutmeg Method: Add all the ingredients except the flavourings to a medium saucepan. Bring to a simmer and cook for 10-15 minutes or until the parsnips are soft. Strain the parsnips and pass through a potato rice or mash with a potato masher. Add the ground almonds, lemon, nutmeg and parsley. Season and adjust to your liking. (Find the last 3 recipes in the pinned comment in the comment section the video) 0:00 Intro 0:45 Maple & balsamic glazed beetroot 2:33 Polenta crusted parsnips 5:05 Maple & mustard glazed carrots 6:50 Maple, soy and ginger glazed celeriac 8:40 Winter veg rostis 11:10 Winter veg slaw 12:45 Parsnip mash 14:45 Pickled winter veg 17:27 Chimichurri 18:25 Roasted garlic ceasar dressing