Vegetarian recipes Archives

Cauliflower recipes

Dhal-and-cauliflower curry

40 minutes

Aliums

Nana’s three-cheese-and-onion pie

40 minutes

Egg recipes

Mujadara

45 minutes

Chickpea recipes

Hurried hummus

Aliums

Savoury oats with creamy leeks, mushrooms and Parmesan

25 minutes

Battered and

Crispy parsnips with maple syrup and Parmesan

10 minutes

Beetroot recipes

Baked barley pilau with roast beetroot and feta

1 hour

Breakfast recipes

Cauliflower-and-goat’s cheese frittata

55 minutes

Brunch recipes

Spicy fried potato shakshuka with naan bread

30 minutes

Breakfast recipes

Basic frittata

10 minutes

Sticky roast carrots in barley broth

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

4 large carrots, halved lengthways
2 T butter
2 T brown sugar
Lemon juice, a squeeze
2 cups beef stock
1 t fresh turmeric, finely grated
1 t fresh ginger, finely grated
2 sticks celery, washed and sliced
1 red onion, cut into 8 wedges
4 bay leaves
250 g Woolworths ready-cooked barley
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Place the carrots on a baking tray, dot with butter and sprinkle over the sugar. Roast for 35 minutes, or until tender and caramelised.

Place the remaining ingredients into a saucepan and bring to the boil. Reduce the heat and simmer until the celery and onion are soft. Stir through the barley and simmer for 2 minutes.

Serve the barley broth with the glazed carrots. Season to taste.

Cook's note: A hearty, warming home-made broth full of flavour thanks to gratings of fresh turmeric and ginger, and a squeeze of lemon. You won’t stop at just one bowl.

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Dhal-and-cauliflower curry

Nana’s three-cheese-and-onion pie

Mujadara

Hurried hummus

Savoury oats with creamy leeks, mushrooms and Parmesan

Crispy parsnips with maple syrup and Parmesan

Baked barley pilau with roast beetroot and feta

Cauliflower-and-goat’s cheese frittata

Spicy fried potato shakshuka with naan bread

Basic frittata

Maple-roasted potato-and-sage open tart

Sticky roast carrots in barley broth

Sticky roast carrots in barley broth

Ingredients

Method