turnips Archives

Butternut recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Lamb shoulder with herb dumplings

4 hours

Ostrich recipes

Couscous with chicken and vegetables

Fresh salmon steak with sour cream and lemon thyme

25 minutes

Chicken recipes

Good old fashioned chicken soup

1 hour

Thyme, chicken and baby vegetable casserole

45 minutes

Duck recipes

Warm roasted duck and turnip salad

30 minutes

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

30 minutes

Pesach recipes

Vegetable matzo ball soup

1¼ hours

Vegetable matzo ball soup

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1¼ hours

Ingredients

1 cup pearl barley
1 onion, finely chopped
1 punnet leeks (about 200g), chopped
2-3 sticks celery, chopped
4 T olive oil
1 clove garlic, chopped
400-500 g carrots, peeled and cut into chunks
250 g parsnips peeled and cut into chunks
250 g turnips peeled and cut into chunks
sea salt and freshly ground black pepper, to taste

For the herbed dumplings, mix together

4 beaten eggs
4 T sunflower oil
1 cup matzo meal
½ cup chopped fresh herbs (a mix of parsley, dill and chives)
½ t salt and a pinch of pepper

Method

Soak the barley while softening the onion, leek and celery in the oil.

Stir in the garlic then add the remaining ingredients, except the seasoning.

Bring to a boil then reduce the heat. Skim off any foam.

Simmer, half covered, for about 1 hour or until the vegetables are soft. Season to taste.

Meanwhile, roll the dumpling mixture into golf-ball-sized balls and simmer, covered, in salted boiling water for 20 to 30 minutes or until swollen and cooked through.

Gently drain and serve with the soup, reheating in the soup.

Variations: If you prefer a meaty soup, add some marrowbones and a chunk of beef shin. But make it the night before, as it will take double the time to cook.
Per serving: 2119.5kJ, 12.3g protein, 25.1g fat, 57.2g carbs
TASTE’s take:

Enjoy a big bowl of this soup with dumplings, add good bread and cheese for afterwards, and you have the perfect supper.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Braised chicken with root vegetables on barley pilaf

Senegalese fish and rice stew

Pickled turnips and beetroot with rustic chicken liver pate

Lamb shoulder with herb dumplings

Baked ostrich meatballs

Couscous with chicken and vegetables

Fresh salmon steak with sour cream and lemon thyme

Good old fashioned chicken soup

Thyme, chicken and baby vegetable casserole

Warm roasted duck and turnip salad

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

Vegetable matzo ball soup

Vegetable matzo ball soup

Ingredients

Method