Root vegetable recipes Archives

Carrot recipes

Carrot-and-orange tahini

15 minutes

Afternoon tea

Carrot muffins

20 minutes

Carrot recipes

Carrot-and-jalapeño pickle

10 minutes

Carrot recipes

Honey-glazed carrots with Parmesan herb crumb

40 minutes

Root vegetable

Chipotle-and-sweet potato soup

1 hour

Sweet potato

Sweet potato galette

40 minutes

Carrot recipes

Red cabbage slaw with lime mayo

Beetroot recipes

Beetroot curry

30 minutes

Pepper-and-onion salt-smashed pea pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

125 g butter
2 baby leeks, finely chopped
2 cloves garlic, finely chopped
1 t onion salt
½ t white pepper
200 g frozen or fresh peas
400 g fresh tagliatelle, cooked al dente
100 g pecorino, grated, for serving
herb salad, for serving
lemon juice
extra virgin olive oil

Method

1. Melt the butter in a large pan over a medium heat, add the leeks and cook until soft. Add the garlic, onion salt, pepper and peas. Cook for 3 minutes, stirring occasionally.

2. Gently mash the peas in the pan using a potato masher. Toss in the pasta and cheese. Serve with a herb salad dressed in lemon juice and extra virgin olive oil.

Find more pasta recipes here.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Tracy’s root vegetable tzimmes

Carrot-and-orange tahini

Carrot muffins

Carrot-and-jalapeño pickle

Honey-glazed carrots with Parmesan herb crumb

Chipotle-and-sweet potato soup

Sweet potato galette

Red cabbage slaw with lime mayo

Beetroot curry

Crispy shallot noodles

Sumac-marinated sweet onions with whipped feta

Pepper-and-onion salt-smashed pea pasta

Pepper-and-onion salt-smashed pea pasta

Ingredients

Method