BRitual roots are the subterranean underdogs of the vegetable world. Kale, beets, parsnips, swede, and celery may seem plentiful, seasonal, and economical, but it doesn’t have to be how you cook them. Pair it with spices or rich ingredients like cream and cheese and you’ll find it rewarding and dependable – full of sweet, deep and surprising flavors. It’s also quite versatile; Pickled, roasted, fried or added to curries, casseroles and stews. They will see you through the smaller times when there isn’t much else that sprouts from the earth.
Mutton and kashmiri kale curry (top photo)
Warm curry when it rains, wind and fallen leaves. Turnips absorb seasoning during cooking, providing an uncomplicated sweet treat.
to equip 15 minutes
salt 1 hour
cook 2 hours 10 minutes
500gm medium turnippeeled and quartered
sea saltto taste
1 cinnamon stick
1 bay leaf
2 black cardamom the hornsmashed but left whole
8 green cardamommashed but left whole
2 red onionsfinely chopped
5 garlic clovesfinely chopped
1tablespoon fresh grated ginger
2sp red kashmiri chilli powder
1 teaspoon turmeric
1Ground fennel seeds
1 kilo lamb shoulderCut into small pieces
200g canned mashed tomatoes or passata
Put the turnips in a colander, sprinkle with a teaspoon of salt, and mix well. Leave it for an hour, then wash and dry it well.
Heat half of the ghee in a large saucepan or cast iron casserole and fry the turnips until completely golden brown. Label the kitchen paper.
Add the rest of the ghee to the pan and put it back on the fire. Once it gets hot, add the cinnamon stick, bay leaf, black and green cardamom pods, and as soon as it smells, add the onions and reduce the heat. Fry the onions for 15-25 minutes or until they are well caramelized and sticky, then add the garlic and ginger. Fry them until soft, then add the chili powder, turmeric, fennel seeds and ground ginger and sauté again for another 2 minutes.
Now add the meat, stir well and cook for 10 minutes until closed and covered with the spice paste. Pour in the mashed tomatoes and season well. Add 300 ml of water, cover and simmer for 45 minutes. Next, add the turnip, cover and cook for 20-25 minutes, until tender and meat is tender. Served with rice, naan puffs, chapati or hot paratha.
Crumbs of beetroot, cheese and walnuts
Crumble isn’t just for those with a sweet tooth. This comforting bread is perfect as a side dish for a barbecue or as a light dinner served with salad.
to equip 15 minutes
cook 1 hour
1.2 kg beetroot
salternative and pepper
250 ml double cream
250 ml fresh cream
Few sprigs of thymeselect
4 garlic clovesHit next to your knife
One lemon flavor
Great grating of nutmeg
to top the crumbs
40 grams of oats
100 grams plain flour
30 g walnutscoarsely chopped
100 gm butter
30gm mature cheddar cheese
2grated bsp Parmesan cheese
2finely chopped parsleyto serve
Cook the beetroot in a saucepan of boiling salted water for 20-30 minutes or until tender, then drain and set aside. Once cool enough to handle, peel and cut into large, equal-sized wedges and place in a 1.5-quart baking dish.
Preheat oven to 180°C (160°C fan) / 350°F / Gas 4. In a saucepan, whisk cream and fresh cream together. Add thyme and garlic cloves and cook over low heat until soft. Season well, then add lemon peel and nutmeg and pour over beetroot.
For crumbs, mix the oats, flour, and walnuts in a bowl and gently rub the butter using your fingertips until you have a coarse crumb. Mix the cheese, then sprinkle this mixture over the beets. Bake for 30 minutes, until golden, crunchy and thick, then sprinkle with parsley to serve.