Spicy Roots Recipes

SPICY ROOTS

Spicy roots image

Strong flavours win through with this spicy veg recipe from Gordon Ramsay

Provided by Gordon Ramsay

Time 25m

Number Of Ingredients 10

Ingredients

3 parsnips , peeled and trimmed
3 carrots , peeled and trimmed
1-2 salsify (about 250g, optional)
½ lemon
1 tsp mild curry powder
1 tsp Chinese five-spice powder
3-4 tbsp olive oil
25g butter
2 garlic cloves, peeled
some fresh marjoram leaves or flat-leaf parsley

Steps:

Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.
Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.

Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.45 milligram of sodium

SPICY ROOTS

Spicy Roots image

by Nilesh Kadam As every one drinks gin and tonic, I have twisted this with Indian spices which are beneficial in different ways for the human body and it also gives an idea about Indian spices to people from abroad.

Number Of Ingredients 5

Ingredients

60 ml Gin
1 each of Indian spices cinnamon, cloves, star anise, cardamom
1 Lime Wedge
15 ml Honey runny
top up with Tonic Water

Steps:

Gently muddle spices, lime wedge and honey together in a shaker. Add gin and shake with ice. Fine strain in glass and top with tonic water.

SPICY ROOTS SOUP

Spicy Roots Soup image

Yield 10 cups

Number Of Ingredients 13

Ingredients

1 large onion chopped
2 teaspoons olive oil
1 large rutabaga cubed (3 1/2 cups)
1 large sweet potato cubed (2 cups)
3 medium beets cubed (3 1/2 cups)
5 cups water
3 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon dry mustard
2 teaspoons ground cumin
1/8 to 1/4 teaspoon black pepper
1 teaspoon salt
1 cup nondairy milk

Steps:

In a soup pot, brown the onion in the olive oil while stirring occasionally to keep the onion from sticking. Add the rutabaga, sweet potato, beets, and water to the soup pot, and boil for 15 minutes. Add the spices to the soup, and cook 5 more minutes. In a food processor, blend 6-8 cups of the soup into a puree. This leaves some of the vegetables in their chunky state. Add the puréed portion back to the soup pot, and return to a low boil. Turn off the heat. Add the salt and nondairy milk to the soup, and stir well. Cover the soup and let it set for several minutes before serving. If reheating is needed, do not boil; just simmer.

Nutrition Facts : Nutritional Facts Serves

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