This week we have some new and exciting vegetables included in our produce boxes. Parsnip, Endive, Butternut Pumpkin and Radish all make an appearance and are sure to bring some bright colours to your meals. Did you know that Pumpkin is loaded with nutrients that can boost your immune system? For one, it’s high in beta-carotene, which your body turns into vitamin A. Perfect for the upcoming winter months.
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
Carrot and Parsnip Soup
Create a batch of creamy parsnip and carrot soup for a warming lunch or dinner. Serve with crusty bread and freeze any leftovers you have for busy days.
- ½ tbsp olive oil
- 2 onions, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- ½ small bunch thyme, leaves picked
- 3 large carrots, peeled and roughly chopped
- 1kg parsnips, peeled and roughly chopped
- 1 litre vegetable stock
- 100ml double cream
- ¼ bunch parsley, finely chopped (optional)
Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.
Coconut and Pumpkin Curry
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut pumpkin, coconut milk, lentils and spinach
- 1 tbsp vegetable oil
- 500g butternut pumpkin, peeled and chopped into bite-sized chunks
- 100g chopped onions
- 4 heaped tbsp mild curry paste
- 400g can chopped tomatoes
- 400g can light coconut milk
- Naan bread, to serve
- 400g can lentils, drained
- 200g bag baby spinach
- 150ml coconut yogurt, plus extra to serve
Heat the oil in a large pan. Put the pumpkin in a bowl with a splash of water. Cover with cling wrap and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
Warm the naan breads in a low oven or in the toaster. Drain any liquid from the pumpkin, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Curried Parsnip Mash
Give your mash a spicy kick with this comforting and alternative veggie side dish
- 50g butter
- 1kg parsnips , cut into chunks
- 1 tbsp curry powder
- 3 tbsp honey
- 400ml milk
Melt the butter in a large saucepan, add the parsnips and cook for 5 mins until they start to caramelise. Add the curry powder and honey, and cook for 2 mins.
Add the milk, bring to the boil, cover with a lid and simmer for 15 mins or until the parsnips are very tender. Mash with a potato masher and season to taste.
Sweet Potato Salad
Get your vitamins and minerals in this light but savoury dish. A nutritious, but filling salad.
- 200g Sweet potato
- 2 handfuls Endive
- 70g Pancetta (optional)
- 1 tbsp Greek yogurt
- 1 tsp Whole-grain mustard
- Peel and chop the sweet potatoes into cubes.
- Boil sweet potatoes for 8 minutes.
Meanwhile, cook the pancetta in a frying pan until golden.
Mix the yogurt and mustard together to make a sauce. Season.
In a salad bowl, add the sweet potatoes, salad, pancetta and the sauce. Mix, season and serve
Cucumber and Radish Slaw
This slaw makes a great addition to any dinner party spread.
- 2 cucumbers, halved lengthways and deseeded with a teaspoon
- 200g radishes
- 2 tbsp lemon juice
- 2 tsp celery seeds
- 6 tbsp extra-virgin olive oil
Cut the cucumbers into long, thin ribbons using a mandoline or vegetable peeler. Put in a colander, sprinkle with 1 tsp salt and set aside for 15 minutes.
Slice the radishes and place them in a large bowl. Rinse the cucumber well in cold water. Pat dry, then add to the bowl.
Whisk the lemon juice and celery seeds with the olive oil and season with a little salt, then pour over the slaw and mix well. Leave to marinate for 10-15 minutes.
Broccoli with Onion and Parmesan
Ensure you use the stems with this broccoli recipe too! Not only are they super nutritious, but taste great as well.
- 1 broccoli
- 5 Tbsp. extra-virgin olive oil, divided
- 1 small red onion, cut lengthwise into thick slices
- 4 garlic cloves, sliced
- 30g Parmesan, finely grated (about ¼ cup)
- Lemon wedges (for serving)
Preheat oven to 200°. Trim only the very bottom, woody part of broccoli stem. Peel tough outer layer from stem, from the florets down to the end of the stalk. Starting from stem end, cut broccoli at a 45° angle into thick slices until you reach the florets. Break florets apart with your hands into bite-size pieces.
Heat 3 Tbsp. oil in a large heatproof skillet over medium-high until shimmering. Add broccoli; season with salt. Cook, tossing occasionally, until broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out skillet.
Heat remaining 2 Tbsp. oil in same skillet over medium. Cook onion and garlic, stirring often, until onion is beginning to soften, about 3 minutes.
Return broccoli to skillet and toss to coat with oil. Transfer to oven and roast, tossing once, until broccoli is browned and tender, 20–25 minutes.
Scatter Parmesan over hot broccoli. Divide among plates. Serve with lemon wedges alongside.
White Beans and Greens
This dish could easily be a main meal, or a filling side dish alongside your favourite protein.
- 1/4 cup extra virgin olive oil
- 5-6 cups chopped greens choose 2-3 of the following: spring mix, romaine, curly endive, escarole, baby arugula, or spinach
- 2-3 garlic cloves minced
- 2 cups cooked white beans rinsed
- 1/4 cup grated Parmesan or Pecorino
- juice of 1 lemon
- salt and pepper to taste
Heat the oil in a large skillet over high heat until it shimmers and then heap the greens into the pan. Put a lid on the pan to help the greens wilt a little.
After 2 to 3 minutes of cooking, check to see if the greens have wilted. If so, add the garlic, beans, and cheese and stir to combine. Add a 2-3 tablespoons of water and cook for another minute or two, until the greens are tender and the liquid in the pan has coalesced into a creamy sauce.
Add the lemon juice, a little salt and pepper. Taste and adjust the seasonings until you're pleased.
Serve hot or at room temperature.
If you would like to check out the latest produce selection, click here to visit the Seasonal FarmBOX product page and be sure to secure your Thursday delivery if you haven't already.