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Hearty winter vegetables with herbs (vegan)

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Ingredients for approx. 4 people:

Approx. 400 g waxy potatoes
3 beetroots
400 g carrots
300 g parsnips
300 g Jerusalem artichokes
1 small celery root
3 red onions
2 cloves of garlic
For the marinade:
4 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons mustard oil
Tamari
Herb salt
Freshly ground black pepper
Chilli flakes
Smoked paprika powder
Marjoram
Thyme
Rosemary needles
In addition:
Baking paper

Preparation:

1. For the winter vegetables, wash the potatoes with a vegetable brush and cut them into thick rectangles.
2. Wash and clean the beetroots and cut them into eighths.
3. Scrub the carrots with a vegetable brush, clean them and cut them into thick slices.
4. Peel, wash and clean the parsnips, if necessary, and also cut them into thick slices.
5. Wash the Jerusalem artichoke tubers, peel them if necessary and dice them.
6. Peel and clean the small celery root, cut into thick slices and dice.
7. Peel and roughly dice the red onions.
8. Peel and halve the garlic and remove the centre sprout.
9. For the marinade, season the olive oil, sesame oil and mustard oil with the tamari, herb salt, freshly ground black pepper, chilli flakes, smoked paprika powder, marjoram, thyme and rosemary needles.
10. Mix the prepared vegetables with the marinade.
11. Line a baking tray with baking paper and spread the marinated vegetables on it.
12. Cook the marinated vegetables in the middle of the oven at 180 degrees C for about 40 minutes. Turn from time to time.
13. When the vegetables are cooked, serve immediately.

 

My tips:

  • This recipe can be enjoyed as a main course or as a side dish.
  • If you like it a little spicier, use cayenne pepper instead of black pepper.

 

Product description:

Winter vegetables are a great way to get through the cold season. Always choose organic, regional and seasonal vegetables. Of course, there are other winter vegetables too, such as those from the cabbage family. This means you can always use whatever you have in your fridge or pantry.

 

Ginger and carrot soup with orange juice and zest (vegan)

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Ingredients for approx. 6 people:

1 onion
500 g carrots
A piece of fresh ginger
2 untreated oranges (juice and peel)
Coconut oil
Chilli flakes
3/4 l vegetable stock
Just under ½ l coconut milk
Cardamom powder
Coriander powder
Herb salt
Freshly ground black pepper

 

Preparation:

1. Peel and dice the onion.
2. Clean the carrots, wash them with a vegetable brush and dice or slice them.
3. Wash the ginger and chop or grate finely.
4. Wash the oranges, grate the zest and squeeze the juice.
5. Heat the coconut oil in a saucepan, sauté the diced onion and carrot pieces with the grated ginger. Add the chilli flakes.
6. Deglaze with the vegetable stock and squeezed orange juice.
7. Add the grated orange zest and simmer covered for about 15 minutes.
8. Then purée the soup and add the coconut milk.
9. Season with cardamom and coriander powder.
10. Reheat briefly before serving and season to taste with herb salt and freshly ground black pepper.

 

My advices :

    • If you don’t have any fresh ginger to hand, use ginger powder.
  • The soup also tastes delicious if you replace the carrots with Hokkaido pumpkin.

 

Product description:

The orange is the fruit of the evergreen orange tree and is the most commonly grown citrus fruit worldwide. It has many culinary uses: as freshly squeezed orange juice, in fruit salads, jams, cakes, desserts and much more. The fruits ripen for several months before they are harvested. The white layer, the mesocarp, between the flesh and the peel, contains valuable secondary plant substances. There are different varieties of oranges, e.g. the navel orange, which is seedless and easy to peel. Or the Valencia orange, which has distinctive red flesh and a unique flavour.