Roasted Roots
Carrots, Parsnips, Red Onion, Fennel, Squash all slowly roasted in a medium oven with a drizzle of olive or rapeseed oil and dusted with chopped, fresh thyme and rosemary.
For an even coating of infused oil, mix it in a big bowl and roll the chopped roots in it before spreading them on a roasting tray.
Try adding a couple of spoonfuls of Stokes Cider & Horseradish Mustard to the oil infusion. If they are an accompaniment for Lamb, spoon 1 or 2 tbsp of Stokes Mint Sauce into the oily marinade.
Our Creamed Horseradish Sauce in the oil is perfect if the vegetables are being served with Beef. For a little chilli 'wow', spoon Stokes Chilli Jam into the oil - it's wonderful.
Pre-heat the oven to 200°C/gas mark 6. Cook about 300g or so of a tubular pasta, such as Rigatoni, to just short of the time stated on the pack's instructions. Drain, cool and set aside.
Halve something like 200g of Brussels sprouts, toss them in olive oil with a pinch of cayenne pepper and roast for 15 minutes. Set these aside too.
For the cheese sauce: melt 3 tbsp of butter in a pan, then stir in 3 tbsp of flour and 1 (or more) tbsp of Stokes Cider & Horseradish Mustard until you have a smooth paste or roux. Gradually add 150ml of white wine and 350ml of milk, whisking over a medium heat to thicken the sauce.
Let this simmer for a couple of minutes before adding a small grating of nutmeg and grated Cheddar cheese - about 150g or more (to taste). In a deep casserole dish, mix the sprouts and pasta then stir in the cheese sauce. Grate more Cheddar over the top and bake for 25 minutes until the bubbling browned cheese begs to be plated with garlic bread on the side.
From vegetables swimming in clear minestrone to a blended, passed broth, winter vegetable soup is the easiest, tastiest way to use up old veg for a heartwarming lunch.
Just use what's around and have fun. Squash, carrots, celery, fennel - all chopped into even sized pieces. In a deep pan, soften 2 diced onions then add 2 grated cloves of garlic and your chopped vegetables to sweat for 5 minutes before covering with up to 2 pints of vegetable stock (keep some aside to top the liquid up if necessary).
Simmer for 15 minutes before adding ribbons of cavolo nero. After 5 minutes more add a tin of rinsed, drained chickpeas and a little Stokes magic.
A few shakes of Bloody Mary Ketchup and 2 tsp (or more) of our Classic English Mustard put an aromatic depth into the soup. If you like a smoky hit of Chipotle chillis, use Stokes Chipotle Ketchup instead. Or for Persian spices, use our Brown Sauce and a little English or Dijon Mustard too. 5 minutes more simmering and you have it - deliciously simple, amazingly tasty.
Winter Vegetables & Stokes Magic
Order your 'Magic' - HERE
More foodie thoughts for the week:
Chicken Suppers -
Roast, bake, stir-fry and casserole. Family favourites with the humble chook - here.
Christmas Twists -
The gift of taste is a gift from the heart. Share the smiles - here.
Sourcing the Sauce -
For tips on where to source Stokes sauces and 'sensuous' video of how to use them - here.
If good food makes you happy
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
01394 462150
Are ALL your sauces suitable for vegetarians and possibly vegans?
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