Try adding this tasty recipe to your mid-winter dinners,  definitely so sweet!

This recipe option is a beautiful blend that makes So Sweet parsnips tender inside and sweeter than ever outside.

 

 

Ingredients:

500g So Sweet Parsnips 1Tbsp Lemon Juice 1Tbsp Butter 2Tbsp Honey 1tsp Sesame Seeds (optional)

 

Method:

• Preheat oven to 180degs.
• Top and tail and peel parsnips and cut into quarters.
•  Cook parsnips in boiling salted water until just tender. Drain.
• Add honey, lemon juice and butter. Shake saucepan so mixture coats parsnips evenly.
• Spread onto a baking tray and spray liberally with cooking oil. Roast in the oven for 15 minutes until nicely browned.
• Optional: add sesame seeds to parsnips in the last 5mins of roasting and serve with chopped parsley for added flavour and colour.

 

So Sweet Spring Carrots are making a super hit again with this delicious recipe. We recommend the carrot recipe for sweet tooth’s who love that so sweet addition to their dinner.

 

 

 

 

INGREDIENTS:

1 bunch SoSweet spring carrots (whole/halved according to size with a small amount of the green top left on). 2Tbsp olive oil 3Tbsp maple syrup 1Tbsp grainy mustard ½ an orange, zested and juiced

 

 

METHOD:

• Preheat the oven to 200°c.
• Place the carrots in a large roasting tin in a single layer, drizzle with olive oil and season.
• Roast in the oven, turning occasionally for 30 minutes. Remove from oven.
• Mix the maple syrup, mustard and orange juice and zest in a jug and pour over the semi-roasted vegetables.
• Return the carrots to the oven and roast for a further 10-15 minutes or until caramelized and sticky.
• Serves 6.

Try adding SoSweet Parsnips to this recipe for a tasty twist

Carrot glaze

This carrot glaze recipe is a beautiful way to tenderize carrots and give them a delicious shiny finish. The recipe uses sweet chilli to add a gorgeous ‘zing’ to the carrots that is very unique.

Use this recipe with So Sweet Bunch Carrots,  it is sure to be a winner every time!

 

Ingredients:

2 bunches baby carrots 20g butter 2 Tbsp olive oil 2 sprigs fresh thyme ¼ cup white wine ½ cup chicken stock ¼ cup sweet chilli sauce

 

Method:

 

• Trim the baby carrots; remove excess greenery and peel or scrape off the skins.
• Heat the butter and oil in a heavy fry pan and add the carrots and fresh thyme sprigs.
• Toss over a medium heat for 5-6minutes, then add the wine and stock and simmer until the carrots are tender and coloured.
• Add the sweet chilli sauce and toss until the carrots are sticky and glazed.
• Serves 6

125 grams cream cheese 1/2 cup milk 3 large parsnips, cooked & mashed 1 egg lightly beaten 1/2 packet Creamy onion soup 1 cup grated cheese

Beat cream cheese. Add other ingredients. Cook in moderate oven 30 to 40 minutes.

Snow capped beetroot

Topping: 2tsp gelatine ½ C hot water ¾ C mayonnaise 125g Cream Cheese Dissolve gelatine in hot water. Gradually add mayonnaise to softened cream cheese mixing until well blended and smooth. Stir dissolved gelatine into the mixture. Pour into deep mould or basin. Chill until just set. Base: 300 g sliced or diced beetroot peeled and cooked 4 spring onions chopped 2tsp lemon juice 2tsp white vinegar 1 pkt raspberry jelly Drain beetroot keeping liquid. Arrange beetroot in mould over the cream cheese layer and scatter over shallots. Add lemon juice and vinegar to beetroot juice and make up to 500mls with water. Bring to boil. Add jelly crystals.  Stir to dissolve .Leave until partially set and cool then pour into mould and set. To serve, invert onto serving plate.

Beetroot Salad With bacon & sour cream

Serves 4-6

Roasting beetroot for this satisfying salad may take a while but the oven does all the work.

It can serve as a first or main course, or is also good as a side dish with steak or chicken

300grams soweet beetroot, peeled and cut into thin wedges

6 tablespoons olive oil

salt and freshly ground pepper

3 tablespoons red wine vinegar

3 handfuls rocket leaves

4 rashers rindless bacon diced 4cm

200g sour cream

1/2 cup toasted pumpkin seeds

Preheat the oven to 200 degC. Put the beetroot into an ovenproof dish, add 4 tablespoons of the oil then season with salt and pepper.

Cover and place in the oven for 1 hour or until tender. Remove from the oven. Add the vinegar and mix well.

Place the rocket on a serving platter. Fry the bacon in the remaining oil until just crisp.

Scatter the beetroot over the rocket, reserving the oil and vinegar mix from the beetroot dish.

Put small blobs of sour cream over everything and sprinkle the bacon and toasted pumpkin seeds on top.

Drizzle the oil and vinegar mixture over everything.

A simple, healthy carrot recipe for all veggie lovers, a great way to hide vegetables and give your kids a healthy meal.

Ingredients:

Carrot -2 chopped finely Chilly powder -1 tsp Cumin powder – 1/4 tsp Coriander powder-1/4 tsp Oil – 1tsp Salt – 1 tsp Wheat flour – 2 cups Hot water -1/2 cup

Method:

1.Chop the carrots finely ,then cook it in microwave for 3 mins with salt and 3 tsp of water. 2.In a large bowl take wheat flour,oil,all the spice powders and mix properly. 3.Then add the cooked carrot to it and hot water and kneed properly until it forms a soft dough for about 10 mins. 4.Then make small balls out of it and roll into thin parata’s. 5.Then bake it in oven until both sides become a bit brown. 6.This is ready to be served.These become very soft and looks great.

This is a delicious variation on the French classic.

Add to the carrots:

1/4 cup grated or finely chopped red onion (optional)

3 tablespoons capers, rinsed and coarsely chopped

For the dressing:

Use 2 tablespoons lemon juice and omit the vinegar

Add 1 teaspoon curry powder and 1/2 teaspoon ground lightly toasted cumin seeds

Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil

1. Place the onions in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels. Add to the carrots along with the capers and parsley. Make the dressing as directed, adding to it the curry powder and ground cumin. Toss with the salad.

1kg mashed parsnip (in a food processor best) 1 egg Salt & Pepper 120g grated cheese 1 finely chopped onion Finely chopped Parsley (enough to taste and/or add colour)

Mix altogether. Leave in fridge for 1-2 hours to firm. Shape into balls, roll in flour, then egg white (may need another egg) then breadcrumbs. Fry in fry pan or deep fryer until golden. Can just heat in oven for more a healthy option. Enjoy!

A simple vegetable, a very different receipe, and an amazing dish created by Mark Elder, chef of Eat on Windsor in Invercargill

In a pan on low heat add the bruised leaves of 5cm of rosemary stem to 2 teaspoon scoops of butter and gently fry until slightly crisp. Don’t burn the butter !

Add 3 tablespoons of runny honey, 1/2 teaspoon of ground black pepper, the juice of half a lemon(it stops the sugar in the honey from burning), 800g cooked beetroot sliced in fat rounds, and heat through.

Cut a round of puff pastry to fit the pan or an oven dish, roughly coat with Dijon mustard, place on top of the beetroot, pushing the edges down firmly inside the dish.

Brush the pastry with melted butter and cook in the oven for 10 minutes at 220 deg until cooked.

Place a plate over the dish, flip upside down and lift off over dish. Dress with salad leaves, crumbed feta cheese, a sprinkle of olive oil and a squeeze of lemon, and you have a beetroot tart tatin.