Curried Parsnip and Carrot Soup (4)


I can imagine being in a cosy British gastro pub with a log fire, where the specials of the day are written on blackboards, and ordering this warming soup as a starter. Carrots and parsnips go well together and I often include them in the mixed roast veg. I do when serving the weekly Sunday roast. I decided to use curry paste (Patak’s Original Concentrated Curry Paste – Hot) instead of curry powder for this soup and I think it gave a better flavor – you can taste the curry but not so much that it masks the vegetables. The carrots and parsnips should be cut into pieces of the same size.

1 tbsp. olive oil

1 onion – diced

1 large clove of garlic – grated

1/2 tsp. turmeric

1 tbsp. curry paste

4 oz. carrots – peeled and chopped into small pieces

8 oz. parsnips – peeled and cut into small pieces

4 cups broth – vegetable or chicken

Heat the oil in a cast iron casserole dish and when nice and hot add the onion and let brown before adding the garlic.

Cook for a minute or two then stir in the turmeric and curry paste and stir well.

Tip in the carrots and parsnips and cook for a few minutes stirring until they are covered with turmeric and the paste.

Pour over 4 cups of broth.

Bring to a boil then turn down heat and simmer for 20 minutes.

Process the soup with a hand-held blender or in a food processor.

Taste and season with a little salt, if necessary.




Pork Chops and Honey Mustard Roasted Vegetables (4)


The only roasted vegetable I ever remember eating as a child was a roast potato. Nowadays they appear in many guises on many menus – roasted Brussels sprouts seem particularly popular. I love the way you can mix so many vegetables together in one dish. You can keep it simple and just toss them in oil and pop them in the oven or you can add some herbs or, in this case, honey and mustard. Most Sundays I cook a roast of some sort and there is nothing better than surrounding the meat with a bunch of vegetables and potatoes and letting them all cook together. It is best if the vegetables are cut to approximately the same size and, depending on what you are roasting them with, to make them larger or smaller pieces (larger if roasting with a whole chicken, smaller if, as in this case when I cooked them with pork chops). Of course you could always roast the vegetables without any meat and they would make a perfect vegetarian dish.

Pre-heat oven to 350 degrees

4 pork chops

2 tbsp. olive oil

1 large clove of garlic – grated

3 oz. carrots – peeled and diced

3 oz. parsnips – peeled and diced

3 oz. beetroot – peeled and diced

3 oz. butternut squash – peeled and diced

3 oz. new potatoes – cut into pieces

Salt and freshly ground black pepper

Honey Mustard Sauce

1 tbsp. honey

1 tbsp. Dijon mustard

1 tbsp. olive oil

Put the pork chops in a large roasting pan.

Place garlic and vegetables in a large bowl, pour over the oil, season with salt and pepper

and toss well together.

Arrange the veg. around the pork and cook for around 35 minutes until chops are cooked and veg. are tender.

Spoon the honey mustard mixture over the vegetables reserving a little to put on each chop. Stir the veg. so they are evenly coated with the sauce before serving.



Honey Mustard Vegetables (serves 4)

Honey Mustard Vegetables (serves 4)

Simple, simple, simple and comforting. Take carrots, parsnips and sweet potato and cut into same size chunks. Mix extra virgin olive oil, Dijon mustard and honey. Cook in oven for 20 – 30 mins. (depending on size of your veg) and there you have it.

1 sweet potato – peeled and cut into wedges, then halve the wedges
6 oz carrots – cheated and bought baby carrots
3 parsnips – peeled and cut into chunks
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
2 tbsp. Dijon mustard
2 tbsp. runny honey

Toss veg. with the oil, mustard and honey mixture (pre-mixed)
Cook for 20 mins + until veg are tender

Potato, parsnip and apple mash (4)

photo (39)

It may look bland but it is anything but – this is a lovely mixture of flavors,the sweet of the apple and the tang of the parsnips and all combined with the texture of mashed potatoes. Great with pork or sausages. Make sure potato, parsnips and apple are cut into smallish chunks of equal sizes.

1 large potato -peeled and cut into chunks as described above

3 parsnips – peeled and cut  into chunks as described above

1 large Granny Smith apple –  peeled and cut into chunks as described above

Salt and freshly ground pepper

Put the potatoes, parsnips and apple into a pan.

Add boiling water from the kettle

Boil for around 10 minutes, then drain the pan.

Mash with a potato  masher or a  hand held electric whisk.