janet @ the taste space

Posts Tagged ‘turnip’

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

In Mains (Vegetarian), Soups on January 28, 2017 at 8:01 AM

 

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

You know it is a great soup when I make it two weeks in a row. It is not often that I repeat recipes in such rapid succession, but I only ate 2 servings and had planned to share it with our baby. I thought it was ok for him until I realized I used broth powder with salt in it.

Round two was solidified. Without any vegetable broth. The necessary salt was added after we removed baby P’s portion.

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

This soup is very versatile. I was drawn to it because I bought 5 lbs of rutabagas (which I’ve used already). Other root vegetables could easily be used in this soup. The original recipe called for regular potatoes but I used sweet potatoes. Parsnips or turnips would also be lovely. The trick is to chop them into small bite-sized pieces. I added in lentils, which, when partially pureed, made Rob compare this to beef soup. I think a touch of marmite would also be lovely (not suitable for babes, though, so I haven’t tried it yet).

 

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

I must admit I was drawn to this book because it is more about root cellars than recipes, and we have a love-hate relationship with our cold room. Too hot in the summer and too cold in the winter. However, this winter has been pretty mild, so we haven’t had too many frozen veggies yet. I haven’t had a chance to thoroughly go through the information about root cellars, but hope to at one point. I’d love to perfect our cold room and use this book to make it better.

In the meantime, this soup is simply delicious and a winner in its own merit.

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada or the United States. To be entered in the random draw for the book, please leave a comment below telling me about your experience with a root cellar. Do you have one? If not, do you want to make one? The winner will be selected at random on February 12, 2017. Good luck!

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

Root Cellar Medley Soup
Courtesy of The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes, reprinted with permission by Robert Rose

Author’s note: You can change up the vegetables you use in this soup to suit your tastes or what’s left in your stores.

1 tbsp vegetable oil                                15 mL
1 small onion or leek (white and light green part only), chopped
1 cup diced carrots                               250 mL
1 cup diced peeled potatoes             250 mL (Janet’s note: I used sweet potato)
1 cup diced rutabaga or turnip          250 mL
1/2 cup sliced celery                               125 mL
1/2 tsp dried thyme                                    2 mL (Janet’s note: I used 1 tsp)
4 cups reduced-sodium ready-to-use
 vegetable or chicken broth (approx.) 1L (Janet’s note: I used 5 cups since I added lentils)
1 cup dry brown lentils, rinsed and drained (Janet’s addition)
2 tbsp tomato paste (optional)            30 mL
2 tbsp white wine vinegar or cider vinegar 30 mL
1 tsp salt, or to taste                              5 mL
1/4 tsp freshly ground black pepper, or to taste    1 mL
Chopped fresh parsley

  1. In a large pot, heat oil over medium heat. Add onion and sauté for about 3 minutes or until starting to soften. Add carrots, potatoes, rutabaga, celery and thyme; sauté for 5 minutes or until carrots start to soften.
  2. Add stock and lentils (if using) and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for about 20 minutes or until vegetables are very soft.
  3. Whisk in tomato paste (if using) and vinegar. Simmer, uncovered, stirring occasionally, for 5 minutes. I used an immersion blender to partially blend the soup. Season with salt and pepper. Ladle into warmed bowls and garnish with parsley.

Makes 4 to 6 servings.

Tip: When chopping or dicing vegetables for soup that won’t be puréed, keep in mind that the pieces should fit nicely on a spoon, allowing room for at least two pieces per spoonful, to keep each bite flavorful.

Courtesy of The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes by Steve Maxwell & Jennifer MacKenzie © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Credit for cover image: Colin Erricson

Contest Rules: No purchase necessary. Contest period begins Saturday, January 28, 2017 and ends Sunday, February 12, 2017. For American and Canadian residents only. Approximate retail value US$24.95. Enter by writing a comment answering the prompt for a chance to win.  Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.

Pickle Soup

In Favourites, Mains (Vegetarian), Soups on February 13, 2012 at 5:59 AM

You’d think something was up. While I have long given up cheesy bliss, meat-laden meals and sweet desserts*, I have been having a lot of random food cravings. Cabbage. Tahini. And now pickles. When I told Rob I drank the pickle juice after I ate the last pickle, he was concerned. That’s what pregnant people do! No worries on that front. 😛 But what’s up with the cravings?

*Full disclosure: December was filled with chocolate cravings (gosh, those cookies were so good!). I also learned that Clif and Luna bars are deadly addictive. They may be vegan, but they are junk. I have been cut-off.

In any case, I don’t feel that guilty obliging my pickle cravings. Yes, they can be a bit salty, but they can be so satisfying with their crunch and vinegary bite.

After eating more than a few unadorned, I decided to branch out and make Pickle Soup that I had bookmarked from Love Soup eons ago.

Truly, pickle soup is a misnomer. Yes, there are pickles in it but it is not a dominant flavour. Just like vinegar and lemon juice are added to enhance the balance of a soup’s flavour, pickles do the exact same thing here. They add that salty and acidic touch.

So if this isn’t a pickle soup, it is a soup filled to the brim with veggies! It has an Eastern European flavour profile with dill and cabbage but it also has a hint of thyme. The veggies are bountiful, making this a huge pot of soup – leek, delicate oyster mushrooms, celeriac, carrot, turnip, Swiss chard, cabbage, red bell pepper – as well as barley.

While the flavours don’t scream out in any sense, they mingle well together. The pickles add that extra dimension that makes you think about the soup. Use dill pickles, Polish if possible, for the nice tang. Even pickle haters could enjoy the soup since the pickles are hidden amongst the plentiful veggies.

Even though I added in even more veggies than the original recipe, substituting a few ingredients as well (celeriac, baby!), I didn’t tire of this soup.  I usually shun recipes that feed 8 people, but not this time. I relished in it. Sometimes I ate this soup twice a day!

Thankfully I think my pickle cravings subsided after a round of the soup.

What have you been craving recently?

Pickle Soup

This is my submission to this week’s Healthy Vegan Friday, to Deb for this week’s Souper Sundays, to this week’s Wellness Weekend, to this month’s Bookmarked Recipes and to this month’s No Croutons Required featuring fresh herbs.

Read the rest of this entry »

Red Lentil and Root Veggie Dal

In Favourites, Mains (Vegetarian) on December 12, 2011 at 6:44 AM

(Sorry, let me sneak in one fabulous main dish this week before we get the cookie bonanza)

On the love-like scale, I gave this a love. Rob gave it a low like. A 5/10 is definitely a fail in my regards. While testing recipes for Terry’s new book, more and more recipes fell in the “Rob loves this more than Janet” category. Not Rob loves the food more than me, but he loved the food more than I loved the food… kapiche? 😉

Testing recipes has been a nice adventure for us to learn more about our cooking and eating preferences. Rob loved the Curry Laksa with Oyster Mushrooms, whereas I wasn’t as smitten. The spicy fastlane cabbage kimchi was way too spicy for me (1/2 cup of Korean pepper flakes!), but Rob loved it in small amounts. I adored the mild ginger kimchi option, though. Likewise, the jigae (kimchi, tofu and eggplant stew) was too spicy for me again, but Rob enjoyed it. In Rob’s quest to make an authentic Massaman curry, he found a winner here, but I wasn’t as sold. Meanwhile, I found my mojo with the Middle Eastern dishes in the book like the Sweet Autumn Toasted Pita and Kale Salad (a Fattoush knock-off), the Moroccan Vegetable Couscous, the Ethiopian Yellow Split Peas with Chard and Tomatoes and the delicious French-inspired White Bean and Celery Root Puree. We both loved the Venezuelan-style Tofu Sofrito Scramble, though. 🙂

This Red Lentil and Root Veggie Dal came from Appetite for Reduction (recipe here) and I thought Rob would like it- a red lentil curry, complete with ginger, curry powder, coriander, cumin, cardamom and cinnamon, complemented with a host of root vegetables: carrot, parsnip and turnip (did you spot the cruciferous vegetable?). A quick and healthy recipe, it was also up my alley. Turns out the word curry threw Rob off – he found it to be blander than anticipated. Meanwhile, I adored it! This time, I snatched the leftovers! The vegetables make this a sweet curry and I thought this complemented the savoury spices well. For the curry novices out there, there was no hint of curry powder taste… unless you decide to add more! I found this perfecto as written.

Red Lentil and Root Veggie Dal

This is my submission to Deb for this week’s Souper Sundays to Ricki’s Wellness Weekend.