We regularly send out recipes with our veg boxes, for inspiration and a bit of fun. They aren't our own recipes but come from sources we enjoy using when we are cooking. Hopefully they might offer something a bit different for our customers to cook, or a way of using up any veg they may be left with.
Our most recent offerings are below. Enjoy!
Potato & Carrot Rosti
Taken from Olive Magazine
Potato – 1 large or 2 medium, skin left on
Carrots – 2, peeled
Flour – 2 tbsp
Spring Onions – 2, finely chopped
Eggs – 2
Green Salad to serve
Parboil the potato and carrots for 5 minutes, then drain and cool a little. Peel the potato. Grate the potato and carrot into a sieve. Sprinkle the flour and lots of seasoning on top and shake the sieve so it coats all the veg. Add the spring onion and shape into two discs.
Heat some butter in a frying pan. Add the rostis one at a time and fry gently until the bases brown. Flip to cook the other side, adding more butter if you need to.
Slide onto two plates and fry two eggs in the pan, adding one to each plate. Serve with green salad.
Curried carrot soup
Taken from BBC Food website
150g/5½oz unsalted butter
150g/5½oz onions, chopped
2 garlic cloves, crushed
500g/1lb 2oz carrots, peeled and chopped into small pieces
1 tsp cumin seeds
½ tsp Madras curry powder
300ml/½ pint chicken stock (or vegetable stock)
1 tbsp chopped fresh coriander, to serve
Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5–6 minutes, or until softened.
Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the cumin seeds and curry powder to the vegetables and cook a further 2–3 minutes.
Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and pepper.
To serve, ladle the soup into serving bowls and sprinkle with the coriander.