The Best Winter Veg Coleslaw

The Best Winter Veg Coleslaw
Jamie Oliver

2 carrots, different colours if you can find them, peeled
1 bulb fennel, trimmed
1 black spanish radish
1 light-coloured beetroot, peeled
1/2 a small celeriac, peeled
400g red and white cabbage, outer leaves removed
1/2 a red onion
1 shallot peeled
1 lemon
Extra virgin olive oil
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
250ml yoghurt
2 tablespoons mustard
Sea salt and freshly ground black pepper

Shred the carrots, fennel, and your choice of radishes, beet- root, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

Pickled Cucumbers

Pickled Cucumbers
Gourmet | June 1997

1 large thin-skinned cucumber (or a regular peeled one)
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours.

Radish Slaw

Radish Slaw

1-2 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves.

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Pureed Carrot Soup with Nutmeg

Pureed Carrot Soup with Nutmeg cooksillustrated.com

2 tablespoons unsalted butter , or the same amount of vegetable or olive oil
1 medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine
1 1/2 pounds carrots (about 8 medium), peeled, halved lengthwise, and sliced thin (about 4 cups)
2 cups low-sodium chicken broth or low-sodium vegetable broth
1 teaspoon table salt
ground white pepper
pinch ground nutmeg
1- 1 1/4 cups whole milk
2 teaspoons minced fresh parsley

Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and carrots; stir constantly and cook until sherry evaporates, about 30 seconds.
Add broth, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.

Ladle carrot mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)

Ladle soup into individual bowls. Garnish with minced herb and serve immediately.

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto cooksillustrated.com

3-4 Carmen peppers, roasted, peeled, and cut into rough 2-inch pieces
3 medium cloves garlic, unpeeled
1 small shallot, chopped coarse
1 tablespoon fresh thyme leaves
1/4 cup fresh parsley leaves (packed), washed and dried thoroughly
7 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
Table salt and ground black pepper

Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins.

In workbowl of food processor fitted with steel blade, process peppers, garlic, shallot, thyme, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.

Tuscan Farro And Bean Soup

Tuscan Farro And Bean Soup

1 cup fresh borlotti or cranberry beans
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
8 cups water
1 large tomato (1/2 lb), coarsely chopped 1
/4 cup loosely packed fresh flat-leaf parsley leaves
10 fresh sage leaves
3 sprigs fresh thyme
1 cup whole-grain farro, or spelt
2 1/2 teaspoons salt
1/2 teaspoon black pepper

Shell beans and pick over. Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring oc- casionally until beans are tender, about 1/2 hour.
Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then re- duce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.

Red Potato and Green Bean Salad

Red Potato and Green Bean Salad epicurious.com

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.

Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

Creamy Corn And Garlic Risotto

Creamy Corn And Garlic Risotto

3-3/4 cup chicken broth
2-3 cloves garlic, finely chopped
1 cup uncooked Arborio rice
3 cup whole kernel corn, cut from the cobs. This is easiest to do if you cut the ear in half first, instead of trying to cut the kernels down the whole length of the ear.
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella
1/4 cup fresh minced parsley
salt and freshly ground black pepper to taste

Heat 1/3 C. broth in a 10” skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn. Cook 1 minute stirring occasionally.

Stir in remaining broth; heat to boiling. Reduce heat to medium. Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy. Remove from heat and stir in cheeses and parsley. Season to taste and serve.

Crisper Drawer Cleanout Root Roast

Crisper Drawer Cleanout Root Roast

9 tablespoons extra-virgin olive oil
2 tablespoons plus
1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus
1 1/2 teaspoons chopped fresh marjoram
16 cups veggies, rutabagas, turnips, beets, celeriac, carrots, butternut squash, peeled and cut into 1/2-inch to 3/4-inch cubes
2 medium-size onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add cubed veggies and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.

Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

Green Beans Braised in Tomatoes

Green Beans Braised in Tomatoes

2 tablespoons olive oil
1 small onion, diced
2 small cloves garlic, minced
1 cup chopped tomatoes
1 pound green beans, stem ends snapped off
Table salt and ground black pepper
2 tablespoons fresh parsley leaves, minced

Heat oil in large sauté pan over medium heat. Add on- ion; cook until softened, about 5 minutes. Add garlic and continue cooking another minute. Add tomatoes; simmer until juices thicken slightly, about 5 minutes.

Add green beans, 1/4 teaspoon salt, and a few grind- ings of pepper to pan. Stir well, cover, and cook, stir- ring occasionally, until beans are tender but still offer some resistance to the bite, about 20 minutes. Stir in parsley and adjust seasonings. Serve immediately.

Warm Red Cabbage Salad

Warm Red Cabbage Salad

15 to 20 walnuts
2 teaspoons walnut oil
1 small red cabbage, quartered with core removed
1 crisp red apple
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
2 shallots, thinly sliced
3-4 ounces goat cheese
1 tablespoon parsley, chopped
1/2 teaspoon marjoram, finely chopped
salt and pepper

Preheat the oven to 350°F. Crack the walnuts, leave the meats in large pieces, and toss them with the walnut oil and some salt and freshly ground black pepper. Toast them in the oven for 5 to 7 minutes, or until they begin to smell nutty. Then remove them from the oven and let them cool.

Cut the cabbage wedges into thin pieces, 2 to 3 inches long, and set aside. Cut the apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise. Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the shallots and saute for 30 seconds. Next add the cabbage and continue to cook, stirring it with a pair of tongs for approximately 2 minutes, or until just wilted. The leaves will begin to soften and the color will change from bright purple-red to pink. Season with salt, plenty of freshly ground black pepper and more vinegar, if necessary, to sharpen the flavors. Add the goat cheese, apple slices, herbs and walnuts. Toss briefly and carefully before serving.

Salad of Celeriac, Carrots and Beets

Salad of Celeriac, Carrots and Beets

1/2 teaspoon salt
1 tablespoon whole-grain mustard
1 tablespoon lemon juice
2 tablespoons olive oil
1/4 cup whole-milk yogurt
1 medium celeriac
1 small shallot, minced
1/2 pound carrots, peeled and shredded
1/4 teaspoon dried dill
1 tablespoon small capers
2 tablespoons minced parsley leaves
2 large beets, roasted and peeled

Blend salt, mustard, and lemon juice in small bowl. Whisk in oil, then yogurt. Peel and quarter celeriac, cut out spongy core, if any. Cut into coarse shreds with food processor or grater. Transfer to bowl. Add shallot and three-quarters of the dressing. Using your hands, toss and separate the strands to coat well.

Mix carrots with remaining dressing and dill in another bowl. Cover both vegetables and refrigerate a few hours, or more. To serve, toss celeriac with capers and parsley. Arrange beets on serving dish and top with celeriac, then carrots.

Glazed Turnips

Glazed Turnips

2 pounds small to medium (2-inch) turnips
1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Chopped fresh flat-leaf parsley

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.

Sauté turnips over moderately high heat, stirring, until golden brown, about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

Tomato Salad with Feta and Olives

Tomato Salad with Feta and Olives

5 large tomatoes (about 3 pounds), cored, sliced
1 red onion, halved, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped fresh parsley or basil
3 large garlic cloves, finely chopped
4 ounces feta cheese (about 1 generous cup), crumbled
1/3 cup brine-cured olives, preferably Kalamata (optional)

Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with cheese and garnish with olives, if desired.

Raw Turnip Salad

Raw Turnip Salad

Raw turnips
Tart green apples
Chopped fresh parsley
Lemon juice
Olive oil
Salt & pepper, to taste

Peel turnips and apple and then grate equal amounts of each. Mix lemon juice with oil to make a lemon vinaigrette (1 tablespoon oil to the juice of 1 lemon). Toss the grated turnips and apples with vinaigrette, to taste. Sprinkle with some parsley and season with salt and pepper. Chill.

Pisto Manchego

Pisto Manchego is a classic vegetable dish from La Mancha in the central plains of Spain. It can be eaten on pasta, rice or bread and served hot or cold.

Pisto Manchego

3 tablespoons fruity olive oil
1 green pepper, cut into 3/4 inch squares
1 medium onion, chopped
1 medium zucchini, cut into 1/2 inch slices, then cubed
5 cloves garlic, minced
3/4 pound tomatoes, skinned and diced
1 tablespoon minced parsley
Salt
Freshly-ground black pepper

Heat the oil in a large saucepan and sauté the pepper, onion, zucchini and garlic until the onion is wilted. Add the tomato, parsley, salt and black pepper and cook over medium heat, uncovered, for 30 minutes. At the end of the cooking time, turn up the heat to reduce the liquid—the stew should be thick, not soupy.

Bread Salad with Tomatoes, Herbs and Red Onion

Bread Salad with Tomatoes, Herbs and Red Onion

1 pound day-old coarse peasant bread, crusts removed, cut or torn into 1-inch cubes, about 6 cups
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 large, ripe tomatoes (about 1 lb. total), cored, seeded and cut into medium dice
1/2 small red onion, sliced very thin
2 tablespoons torn fresh basil
2 teaspoons whole fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Place the bread cubes in a shallow bowl. Mix the oil, vinegar, tomatoes, onion and half of the herbs together in a medium bowl. Let stand to allow the flavors to develop, about 10 minutes. Pour the dressing over the bread, add the remaining herbs, and toss well. Season with the salt and pepper, adding more or less to taste. If the bread still seems dry, sprinkle it with 1 to 2 tablespoons water to soften it a bit and toss again. Serve. From The New Best Recipe

Yogurt and Cucumber Soup with Mint

Yogurt and Cucumber Soup with Mint

1 quart yogurt, drained for 25 minutes
1 1/2 c. milk or buttermilk
2 garlic cloves
2 cucumbers
1/4 c. chopped parsley
3 T. chopped mint
1 T. extra virgin olive oil
lemon juice
Salt and pepper to taste

Combine the yogurt and buttermilk in a bowl. Pound the garlic with 1/2 t. salt in a mortar until smooth. Halve the cukes lengthwise, scrape out the seeds, then grate them using the large holes of a grater. Stir the garlic, cukes, herbs, and oil into the yogurt. Taste for salt and season with pepper and lemon juice. Chill well before serving.

Coleslaw with Buttermilk Dressing

Coleslaw with Buttermilk Dressing

1 pound green cabbage (about 1/2 head) shredded fine or chopped
1 medium carrot
1/2 c. buttermilk
2 T. mayonnaise
2 T. Sour cream
1 small shallot, minced
2 T. minced fresh parsley
1/2 t. cider vinegar
1/4 t. Dijon mustard
1/2 t. sugar
1/8 t. black pepper

Toss the shredded cabbage and 1 teaspoon salt in a col- ander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least one hour or up to 4 hours. Rinse the cabbage under cold running water. Press, but do not squeeze to drain; pat dry with paper towels. Combine the wilted cabbage and the car- rot in a large bowl.

Stir the buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, mustard, sugar, 1/4 t. salt and the pep- per in a small bowl. Pour the buttermilk dressing over the wilted cabbage and refrigerate, covered, until ready to serve.

Potato, Carrot And Parsnip Soup

Potato, Carrot And Parsnip Soup

1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peel, cut into 1/2-inch pieces (about 2 c.)
4 parsnips, peel, cut into 1/2-inch pieces (about 1 c.)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 lg carola potatoes, cut into 1/2-inch pieces (about 2 1/2 c.)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. Serve.