Our first guest post & recipe suggestions of 2016 have been written by Andrew Marsden, Slow Food Edinburgh Secretary and regular market stall chef:
Spice up your winter roots
February can be a difficult time for vegetables – the spring greens have not completely come to harvest and we are beginning to have our fill of the root vegetables which were rife over the Christmas period. But fear not, Slow Food Edinburgh have got some suggestions for transforming your root vegetables with the simple use of a few different herbs and spices, a pan of boiling water and a roasting tray!
What with a certain Valentine celebration approaching, on our February Farmers Market stall we decided to showcase a variety of these spiced roots recipes along with samples for visitors to try. Each recipe was inspired by suggestions from VDeep restaurant in Leith - Scotland's first communal craft beer and curry bar - watch out for a future collaboration coming soon.
The question is - which of the hot'n'spicy recipes below will you choose to accompany your locally grown Valentine's meal this year?
Recipe Suggestions from VDeep
Ruby Beetroot - Dry roast then peel, segment and roast with rape oil spiced with ground juniper seeds, nutmeg and black pepper. Serve with a dollop of crème fraiche.
Jerusalem artichokes - Peel, par-boil then roast in chili oil with chopped thyme. Add flaked chillies and serve with fried chopped shitake mushrooms
Rainbow Carrots - Scrub (not peel) and blanche the carrots then braise in a roasting tin with butter. Sprinkle with toasted caraway seed, caramelise with orange juice and sprinkle with chopped parsley to serve.
Celeriac - Peel, par-boil then roast with rape oil spiced with paprika, cayenne, cinnamon bark and zest of lemon.
Parsnips - Peel, par-boil then roast with rape oil spiced with curry spices (toasted then ground cinnamon, coriander seeds, ginger, fennel, cloves, fenugreek, pepper) then caramelise in the roasting tine with maple syrup.
Baby Turnips - Peel, blanche then roast with rape oil and chopped fried onions, ground cumin, turmeric and garam masala. Serve with wilted spinach or roast curly kale.