New recipes for winter root veg
Transform root veg into something special with these imaginative recipes – all cost £2 or less per serving
Turnip tarti lette
£1.75 per serving
We’ve swapped the potatoes for turnips in the classic French dish, a no-brainer for using up a glut in a seasonal veg box. They add a welcome pepperiness that contrasts with the Reblochon cheese, for which tartiflette is famous.
SERVES 4 PREP 10 mins COOK 40 mins EASY
750g turnips, peeled and sliced 20g butter, plus extra for greasing 1 large onion, sliced
200g smoked bacon lardons
1 tsp thyme leaves, chopped 200ml crème fraîche
240g Reblochon, rind and all, chopped into chunks green salad and cornichons, to serve
Heat oven to 220C/200C fan/gas 7. Bring a pan of salted water to the boil, add the turnips and cook for 6 mins until just tender, then drain. Meanwhile, melt the butter in a frying pan over a medium heat. Fry the onion for 5 mins, then tip in the bacon and cook for a further 8 mins until it is crisp and the onions are golden. Stir through the thyme. Lightly butter a medium, overproof casserole dish. Cover the base with half the turnips, then spoon over half each of the onion mixture, crème fraîche and cheese. Season, then repeat the layers. Bake in the oven for 25 mins until bubbling and deeply golden. Leave to stand for 5 mins, then serve with a green salad and some cornichons. GOODTOKNOW calcium • !ibre • 2 of 5-a-day • gluten free PER SERVING 599 kcals • fat 50g • saturates 30g • carbs 10g • sugars 8g • !ibre 6g • protein 24g • salt 2.5g
Parsnip latkes with smoked haddock & poached egg
£2 per serving
There’s an abundance of parsnips now, so we’ve swapped them for potatoes in this brunch dish.
SERVES 2 PREP 20 mins COOK 30 mins MORE EFFORT
2 large parsnips (about 450g), peeled 2 tbsp self-raising !lour small pack dill, snipped, plus a few fronds to serve
4 very fresh eggs
300ml full-fat milk
1 undyed smoked haddock !illet, skin-on (about 200g)
1"2 tbsp hot horseradish sauce, 1 lemon, zested and cut into wedges 80g spinach oil, for frying
Grate the parsnips into a bowl and add the flour and dill. Beat
2 of the eggs and add them to the bowl. Season and set aside. Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn o the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest – as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm. Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture. Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges. GOODTOKNOW calcium • folate • !ibre • vit c • iron • 1 of 5-a-day
PER SERVING 540 kcals • fat 21g • saturates 4g • carbs 44g • sugars 14g • !ibre 13g • protein 38g • salt 1.6g
Roasted roots fattoush
£1.31 per serving
We’ve given this classic Middle Eastern bread salad a winter makeover with good-value roasted root veg. The brown-butter yogurt dressing adds richness, making this dish worthy of a dinner party.
SERVES 6 PREP 20 mins COOK 1 hr EASY V
2 turnips, peeled and cut into wedges 4 parsnips, peeled and cut into quarters lengthways
1 swede, peeled and cut into wedges 2 tbsp dukkah, plus extra for sprinkling
4 tbsp olive oil
3 pitta breads
1/ tbsp sumac
2 large pack parsley, roughly chopped small pack mint, leaves picked and roughly chopped
1 red chilli, thinly sliced, deseeded if you don’t like it too hot
100g pomegranate seeds
For the dressing
75g butter
1 lemon, juiced 200g natural yogurt
Heat oven to 200C/180C fan/gas 6. Toss the root veg in the dukkah and 2 tbsp oil and season well. Divide between two baking trays and roast for 1 hr until soft and beginning to char. Meanwhile, tear the pittas into pieces and coat in sumac, the remaining oil, and some seasoning. Put on a baking tray, roast for 15 mins until golden and crisp, then set aside. For the dressing, melt the butter in a saucepan over a low heat and cook slowly until nut-brown, about 8 mins. Immediately pour in the lemon juice and leave to cool. Once cool, stir in the yogurt. Assemble the roasted veg on a sharing platter with the herbs and pitta, then scatter over the chilli and pomegranate seeds. Drizzle over some of the dressing, and serve the remainder on the side. GOODTOKNOW calcium • folate • !ibre • vit c • 3 of 5-a-day PER SERVING 466 kcals • fat 22g • saturates 9g • carbs 48g • sugars 21g • !ibre 14g • protein 11g • salt 0.9g