easy roots

This delicious, colourful mash is a great low-carb alternative to the standard potato variety. Serve as part of a roast dinner, or to accompany hearty winter dishes, such as pies, stews and casseroles.  


Carrot and swede mash

carrots,

butter

tbsp crème fraîche

horseradish

salt and black pepper

This slow-cooker vegetarian stew with fluffy dumplings is a cheap and easy recipe. To make it vegan, use vegetable suet in the dumplings instead of butter and omit the pesto. This dish is perfect for batch cooking, just divide it up into indiviudal portions and you will always have warming stew at your fingertips, check the tips section for freezing instructions. 

Equipment and preparation: For this recipe you will need a 6.5 litre/11½ pint slow cooker. 

This meal provides 629 kcal, 13g protein, 79g carbohydrate (of which 24g sugars), 29g fat (of which 11g saturates), 16g fibre and 1.8g salt per portion.

Slow cooker vegetarian hotpot 

sunflower oil

butternut squash

onions, thinly sliced

parsnips,

tbsp plain flour

tin chopped tomatoes

tomato purée

½ tsp dried chilli flakes (optional)

pesto (optional)

350 milliliters/12fl oz hot vegetable stock (made with 1 stock cube)

grams/3½oz spinach leaves (optional)

flour

75 grams/2¾oz frozen butter (or 75 grams/2¾oz shredded vegetarian suet)

125 milliliters/4fl oz cold water

Learn how to cook perfect parsnips in three simple ways. Watch our video guide for easy roast parsnips, mashed parsnips and fried parsnips.

How to cook parsnips

(approx. 5 medium) parsnips, peeled and trimmed

olive oil

tbsp runny honey

tbsp wholegrain mustard

chopped fresh thyme, to serve (optional)

tbsp milk

nutmeg (optional)

chopped fresh parsley, to serve (optional)

soy sauce

Learn how to cook perfect parsnips in three simple ways- roasted, mashed and fried.

This lightly spiced carrot soup is so simple to make, yet it makes a delicious supper on a cold winter's evening.There is a lot of butter in this recipe to make it really silky and luxurious, but you can reduce this amount if you want a slightly healthier soup. See the Recipe Tips for more substitutions.

Curried carrot soup

unsalted butter

150 grams/5½oz onions, chopped (about 2 onions)

garlic cloves, crushed

cumin seeds

½ tsp Madras curry powder

300 milliliters/½ pint chicken stock (or vegetable stock)

bouquet garni

tbsp chopped fresh coriander, to serve

salt

A cheap, vegetable Thai curry. The root veg have a sweet taste that benefits from a little spice. Make sure you're using vegetarian curry paste if cooking for veggies or vegans. 

You can freeze the curry in portion-sized amounts, then defrost for a quick meal. (But don't freeze the rice - always cook it fresh.)

Top 5 easy roots recipes from across the web

The most viewed easy roots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Carrot and swede mash

Slow cooker vegetarian hotpot

How to cook parsnips

Curried carrot soup

Root vegetable Thai curry

Top 5 easy roots recipes from across the web

The most viewed easy roots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot and swede mash

Slow cooker vegetarian hotpot

How to cook parsnips

Curried carrot soup

Root vegetable Thai curry

The most viewed easy roots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine