janet @ the taste space

Posts Tagged ‘white wine vinegar’

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.

Tomato and Pomegranate Salad with Fresh Oregano

In Salads, Sides on September 8, 2015 at 6:55 AM

Tomato and Pomegranate Salad

It has been a while since I have gushed over an Ottolenghi recipe.

He came out with a new vegetarian cookbook, Plenty More last year but it wasn’t until I was overflowing in fresh herbs and summer produce did I take a stab at conquering his cookbook. Being that it is now September, I am sad I didn’t do it earlier. Read the rest of this entry »

French Farmhouse Grilled Zucchini Sticks

In Sides on August 29, 2015 at 8:34 AM

French Farmhouse Grilled Zucchini

Overflowing with zucchini? Tis the season for local zucchini.

Too many growing in your garden? Or in my case, swooping up a few too many while at the grocery store. Read the rest of this entry »

Roasted Cauliflower Salad with Fried Capers and Pickled Currants

In Favourites, Salads on October 16, 2014 at 7:18 AM

Roasted Cauliflower Salad with Fried Capers and Pickled Currants

Welcome to my latest obsession: fried capers.

If you have yet to try them yet, try to imagine how they would taste. Crunchy, salty little nibbles. It surprised me how much they taste like popcorn, I kid you not. Combined with the pickled currants (tart and sweet), and the avocado (creamy!), this salad was perfectly balanced. I know I say that a lot here, but this salad rises above its peers. It could possibly be my best salad of the year. I thought my Cali-Coco BLT Salad was the best so far, but this week I switched allegiances. It could possibly usurp the former champion, crowned in 2011: The New Best Salad Ever aka Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa.

I am no stranger to quick pickled dried fruits, but the benefit of pickling dried currants instead of raisins, is that you don’t get the goopy juicy raisins that don’t particularly appeal to me.

My inspiration for this fascinating combination was the ever-fabulous Deb of Smitten Kitchen, although I changed many things, including adding the much maligned leafy greens. I also chose to roast my cauliflower and added the fantastically creamy avocado. I look forward to trying her riced fresh cauliflower in the warmer months. The fried capers? Completely her idea. Her poetic prose made me stock up on capers pronto:

Crispy fried capers are one of my favorite garnishes, ever. They are way more interesting than bacon bits — yes, I said it. When you drop capers (that you’ve patted out on paper towels as best as possible) in a little puddle of oil, magical things happen — their layers curl out and crisp, like the world’s tiniest blooming onion. Like all fried, crunchy things, they don’t keep long under the weight of dressing; I recommend adding them only right before serving. I usually use brined capers for this, but both brined and salt-packed will work.

Um yeah, totally try them out. Please.

Roasted Cauliflower Salad with Fried Capers and Pickled Currants

I am sharing this with Souper Sundays, Virtual Vegan Potluck and Simple and In Season.

Read the rest of this entry »