Recipes / celery

• Jul 11, 2013

  Simple Carrot and Parsnip soup

  Ingredients

  1 Onion, chopped
  3 Celery Sticks, chopped
  1 Garlic Clove, peeled & finely chopped
  1 Tablespoon Grated Fresh Ginger (optional)
  500g Parsnips, chopped
  250g Carrots, chopped
  1 Vegetable stock cube, made up to 1 Litre
  4 Teaspoons Cream
  1 Tablespoon Rapeseed Oil

   

   

  Method

  Heat the oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.

  Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.

  Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup. To serve, reheat and drizzle each bowl with a tablespoon of cream.

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  • Carrot, Celery, Garlic, Ginger, Onion, Parsnip, Rapeseed Oil
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• Jul 11, 2013

  Tagliatelle with Vegetable Ragu

  Ingredients

  1 Onion, finely chopped
  2 Celery Sticks, finely chopped
  2 Carrots, diced
  4 Garlic Cloves, crushed
  1 Tablespoon each Tomato Puree
  1 Tablespoon Balsamic Vinegar
  250g Diced Vegetables, such as Leeks, Parsnips and Cabbage
  50g Red Lentil
  2 x 400g Cans chopped Tomatoes with Basil
  250g Tagliatelle (or your favorite pasta)
  2 Tablespoon shaved Parmesan (optional)

  Method

  Add the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.

  Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 minute more, add the diced vegetables, lentils, tomatoes, then bring up to the boil.

  Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta following pack instructions, then drain. Season the Ragu and serve with pasta and Parmesan on top, if you like.

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  • Basil, Cabbage, Carrots, Celery, Cheese, Garlic, Leeks, Lentils, Onion, Parsnips, Tagliatelle, Tomato
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• Dec 18, 2012

  Boxing Day Soup

   

  Ingredients

  1 Medium Onion, chopped
  2 Celery sticks, chopped
  2 Medium potatoes, peeled and cut into chunks
  1 tbsp Sunflower Oil
  1 tbsp Curry Paste
  1.2l vegetable stock (made from 1 cube)
  550g left-over roasted or boiled vegetables (such as brussels, carrots, parsnips, or squash), roughly chopped
  Creme Fraiche, to serve
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  • celery, onion, parsnip, soup, sprouts, vegetarian
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• Dec 10, 2012

  The British Larder Waldorf Salad

  

  Ingredients

  2 free range egg yolks
  1tsp Dijon mustard
  100g Oxford Blue cheese
  Pinch of sugar
  Salt and freshly cracked black pepper
  2tbs lemon juice
  100ml olive (or rapeseed) oil
  200ml sunflower oil
  2 tbs warm water

  4 granny Smith apples
  2 celery sticks
  100g walnuts
  Watercress
  50g Oxford Blue cheese
  Oxford Blue cheese dressing

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  • celery, cress, egg, rapeseed oil, salad, watercress
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