Tag Archives: carrots

Cabbage, Carrots & Potatoes in One Pot

Cabbage, Carrots & Potatoes in One Pot

What could be easier than putting all your vegetables for a meal in one pot with some butter, stock and salt and black pepper and
letting it cook until everything is tender? And, of course, with most dishes of this nature quantities are unimportant and you are only limited by the size of your saucepan.

Leftovers are delicious for lunch the next day – simply add a little more stock and heat.

Cabbage, Carrots & Potatoes in One Pot

Want to add more vegetables – throw in a cup or two of peas towards the end of cooking.

Serves 4

1 small cabbage, sliced
4 medium potatoes, chopped
2 medium carrots, diced
1 medium onion, diced
2 cloves garlic, finely chopped
50g butter, chopped
1 cup vegetable stock
sea salt and freshly ground black pepper

1              Place cabbage, potatoes, carrots, onion and garlic in a
saucepan. Add butter, pour over stock and season with a good grind of salt and black pepper.

2              Cover, place over a medium heat and bring to simmering. Cook, stirring occasionally for 15-20 minutes or until potatoes and carrots are tender. Serve as side dish or as a vegetable meal.

Where did the ingredients for this dish come from:
Cabbage, onion, carrots, garlic: Krismaw Gardens – Hastings;
Potatoes: JJ’s Organics – Napier; Store Cupboard Ingredients:
butter, stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using cabbage and potatoes you might like to try:

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Chorizo, Potato and Cabbage Stew

Chorizo, Potato and Cabbage Stew

Cabbage & Leek Mash

Cabbage & Leek Mash

 

Cheeseburger Cauliflower

Cheeseburger Cauliflower

I love way the Americans call dishes using mince ‘burger’ – this is my take on the dish they call ‘Cheeseburger Cauliflower’ and what we would probably call something like Cheesy Mince & Cauliflower.

Here I have added additional vegetables and have used the bright green cousin of cauliflower, Romanesco, but cauliflower and
broccoli work just as well.

Cheeseburger Cauliflower

Serves 4

1 onion, diced
2 carrots, diced
2 sticks celery, diced
vegetable oil
2 cloves garlic, finely chopped
1 tsp dried Italian herbs
pinch smoked chipotle flakes
500g beef mince
1 tbsp plain flour
2 cups beef stock
sea salt and black pepper, to taste
1 medium head cauliflower, broccoli or Romanesco
1 cup grated hard cheese – I used a local hard sheep cheese
chopped fresh parsley

1              Place onion, carrots, celery and a splash of oil in a large
frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables start to soften. Add garlic, herbs and chipotle flakes and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring, for 4-5 minutes to brown. Stir in flour, then stock and bring to simmering. Cover and cook, stirring occasionally, for 4-5 minutes or until mixture thickens. Season with a grind of salt and black pepper.

3              Meanwhile, steam or microwave cauliflower. Drain. Remove pan fromheat. Add cauliflower with most of the cheese, mix well to combine and melt cheese. Serve scattered with parsley and
remaining cheese.

So tell me, what do you think of referring to mince as’ burger’?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Carrots, celery, onion, garlic,
Romanesco:
Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth
Havelock North; Parsley:  The Chef’s Garden@Epicurean
Hastings; Store Cupboard Ingredients: vegetable oil, Italian dried herbs, flour, stock, salt, black pepper

Lamb, Parsnip & Tomato Stew

Lamb, Parsnip & Tomato Stew

A month or so ago JR bought what appeared to be a bargain – some frozen lamb chops – unfortunately they were not the bargain they appeared to be. I cooked some of the chops and they had a very unpleasant strong smell and flavour, in fact, I couldn’t eat them. So the remaining ones (and there were quite a few) have sat in the freezer while I tried to figure how to use them.

As a lot of flavour is carried in fat and these chops had a good layer of fat, so I figured, get rid of as much of the fat as possible then hit the remaining meat with plenty of flavour – so that is exactly what I did and the previously inedible chops were transformed to a
delicious fragrant stew.

Lamb, Parsnip & Tomato Stew

After removing and discarding the fat, I then removed the meat from the bones and cut it into large pieces.

Serves 4

1 tsp ground cumin
1 tsp ground coriander
¼-½ tsp chilli powder, or to taste
sea salt
500g diced lamb
olive oil
1 large onion, sliced
2 medium parsnips, diced
2 medium carrots, diced
2 garlic cloves, finely chopped
400g can diced tomatoes
chopped fresh parsley

1              Place cumin, coriander, chilli powder and a grind of salt in a bowl and mix to combine. Add lamb and toss to coat with spice
mixture.

2              Heat a large saucepan over a medium-high heat, add a splash of oil, then add lamb and cook for 3-4 minutes then turn and cook for 3-4 minutes longer. Remove lamb from pan and set aside.

3              Add onion, parsnips, carrots and garlic to pan, reduce heat, cover and cook, stirring occasionally, for 10 minutes or until
vegetables start to soften. Add tomatoes, bring to simmering and simmer for 10-15 minutes or until liquid reduces and starts to
thicken.

4              Add lamb, cover and simmer, stirring occasionally, for 45-60 minutes or until lamb is tender. Serve scattered with parsley.

So tell me, how would you treat meat that at first appears to be
unusable?

Where did the ingredients for this dish come from:
Lamb: I have not named the supplier because usually the meat I get from this supplier is very good and I do not think it is fair to name and shame on one experience. I will say, however (and as I have
reminded JR), that sometimes you need to look carefully at what
appears to be a bargain, as they say if it appears to be too good to be true, it just might be! Onion, parsnips, carrots, garlic: Krismaw
Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n
Peppers
– Hastings; Parsley: The Chef’s Garden @ Epicurean
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
salt, cumin, coriander.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Hap py cooking and eating.

Recipe by Rachel Blackmore

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Other lamb recipes using winter vegetables you might like to try:

Middle Eastern Spiced Lamb & Spinach Stew

Middle Eastern Spiced Lamb & Spinach Stew

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

 

Carrot, Parsnip & Leek Sauté

Carrot, Parsnip & Leek Sauté

Often what takes a simple meal from everyday to sensational is a great side dish and this one couldn’t be simpler – put the vegetables in a pan with wine and butter and cook until everything is buttery and tender.

On this occasion I used this sauté as a bed for pan-cooked trout (the colour of the pink trout against the vegetables was sensational), but it is a great side for any roast, grilled or pan-cooked chicken, meat or fish.

Carrot, Parsnip & Leek Sauté

I used baby leeks, because there were adorable ones at the market, but 1 or 2 larger leeks work just as well.

Serves 4

4 baby leeks, sliced
4 carrots, sliced
4 parsnips, sliced
¼ cup dry white wine
30g butter
sea salt and freshly ground black pepper
2 tbsp chopped fresh parsley

Place leeks, carrots, parsnips, wine and butter in a large frying pan with a lid. Season with a good grind of salt and black pepper. Cover, place over a medium heat, bring to simmering, reduce heat and simmer for 15-20 minutes or liquid evaporates and vegetables are tender. Add parsley and toss to combine.

Where did the ingredients for this dish come from:
Carrots, parsnips, leeks: Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
butter, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy winter vegetable sides you might like to try:

Roasted Fennel, Carrots & Onions

Roasted Fennel, Carrots & Onions

Melted Leeks with Kumara

Melted Leeks with Kumara

Braised Spinach, Leeks and Peas

Braised Spinach, Leeks and Peas

 

Chicken, Chorizo & Parsnip Stew

Chicken, Chorizo & Parsnip Stew

Stews are a wonderful winter meal and this one is packed with
winter vegetables and uses our favourite flavour giver – chorizo. It’s also a one-pot dish meaning less work and clean-up for the cook – so it’s a winner all round!

I used broccoli, but cauliflower or any other green such as spinach, chard or kale could be used.

As with many dishes such as this the quantities are flexible and if you need to feed more without breaking the budget just increase the amount of vegetables accordingly.

Chicken, Chorizo & Parsnip Stew

Serves 4

1 onion, sliced
olive oil
2 chorizo sausages, sliced
500g boneless chicken thighs, chopped
2 parsnips, sliced
2 carrots, sliced
2 medium potatoes, chopped
2 cups chicken stock
a good handful of parsley, chopped
1 small head broccoli, cut into florets
sea salt and freshly ground black pepper

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

2              Add chorizo and cook, stirring occasionally, for 5 minutes or until chorizo starts to render its fat. Add chicken and cook, stirring, for 3-4 minutes.

3              Stir in parsnips, carrots and potatoes. Pour over stock, place over a medium heat, cover and bring to simmering. Simmer, stirring occasionally, for 15-20 minutes or until vegetables are tender.

4              Add broccoli and cook for 3-4 minutes longer or until cooked. Remove pan from heat, stir in parsley and season to taste with salt and black pepper.

So tell me, do you have a favourite winter stew?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Parsnips, carrots, onion, garlic, broccoli: Krismaw Gardens – Hastings; Potatoes: JJ’s Organics – Napier; Chorizo: Wild Game Salamis – Clive; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Other winter stews you might like to try:

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Beef, Kumara & Cavolo Nero Stew

Beef, Kumara & Cavolo Nero Stew

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

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Roasted Chicken, Carrots, Fennel & Onions

Roasted Chicken, Carrots, Fennel & OnionsAt the market last weekend there were lovey mini (and I mean mini) carrots and baby fennel and they cried out to be roasted together, so this is very similar to a recipe that I posted earlier in the month for Roasted Fennel, Carrots & Onions with the addition of chicken making it a one-dish meal. It is also similar to several other recipes that I have previously posted in that it roasts chicken thighs – see end of post for some other recipes.

Roasted Chicken, Carrots, Fennel & Onions

Serves 4

500g mini carrots, scrubbed
4 bulbs baby fennel, quartered lengthwise, any feathery top
reserved and finely chopped
2 red onions, cut into wedges
pinch dried red pepper flakes or to taste (optional)
sea salt
4 chicken thighs

1              Preheat oven to 200°C. Place carrots, fennel and onions in a bowl, drizzle with oil and season with dried red pepper flakes and a good grind of salt. Toss to combine. Tip vegetables into a baking dish and spread out.

2              Place chicken on top of vegetables, brush with oil and season with salt. Roast for 40-45 minutes or until chicken is golden and cooked through.

So tell me, do you roast chicken thighs or drumsticks for a quick roast chicken meal?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Mini carrots, baby fennel: Links Organics – Hastings;
Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using roasted chicken thighs:

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Quick Roast Chicken with Bacon & Onion Gravy

Quick Roast Chicken with Bacon & Onion Gravy

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

 

Sweet & Sour Carrots

Sweet & Sour CarrotsWith their bright orange colour and sweet flavour carrots are a
happy vegetable which add fabulous colour and flavour to any dish or meal.

Carrots have a long and interesting history which is documented at the Carrot Museum, there are also some copies of wonderful
illustrations of carrots from ancient manuscripts and early printed books. So if you want to know more about this everyday vegetable check out the Carrot Museum.

Sweet & Sour Carrots

This simple side dish is an easy way to add colour and flavour to a meal – it goes particularly well with pan-cooked fish and roast chicken.

Serves 4

500g carrots, peeled, cut into 5cm long batons
¼ cup apple cider vinegar
1 tbsp olive oil
2 tbsp honey
1 clove garlic, smashed
sea salt
pinch dried red chilli flakes or to taste
a handful parsley or coriander, chopped,

1              Boil, steam or microwave carrots until tender. Drain and keep warm.

2              Meanwhile, place vinegar, oil, honey, garlic and a good grind of salt in small saucepan over a medium heat and cook for 4-5 minutes or until syrupy. Add chilli flakes.

3              Pour sauce over carrots, add parsley or coriander and toss to combine. Serve immediately.

So tell me, what is favourite way to use carrots?

Where did the ingredients for this dish come from:
Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; Carrots: Krismaw Gardens – Hastings; Honey: The Naked Honey Pot – Taradale; Apple cider vinegar: Te Koha Organics – Hastings; Dried chilli flakes – Spitfire or Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using carrots you might to try:

White Wine Braised Gurnard with Carrots & Bacon

White Wine Braised Gurnard with Carrots & Bacon

Moroccan Carrots

Moroccan Carrots

Spicy Ginger Carrots

Spicy Ginger Carrots

 

Roasted Fennel, Carrots & Onions

Roasted Fennel, Carrots & OnionsRoast vegetables are always a favourite side for roast meat, but they are also delicious with any other number of meals and this one using winter vegetables, fennel and carrot is not only tasty, but also
colourful.

Roasted Fennel, Carrots & Onions

A great side dish for any winter meal – other winter vegetables such as parsnips and celeriac are also great additions.

Serves 4

2 small fennel bulbs, any feathery top reserved and finely chopped
2 medium carrots
1 onion, sliced
olive oil
sea salt and black pepper

1              Preheat oven to 200°C.

2              Cut fennel into quarters, remove core and cut each quarter into 3 or 4 slices. Cut each cut carrot in 10cm pieces, then cut each piece lengthwise into quarters.

3              Place fennel, carrots and onion in a bowl, add a splash of oil and a grind of salt and black pepper to season. Toss to coat. Tip
vegetables onto a baking tray, spread out in a single layer and roast for 40-45 minutes or until vegetables are tender and starting to
caramelise. Serve scattered with chopped fennel tops.

So tell me, do you roast vegetables as a side for other meals besides a traditional roast?

Where did the ingredients for this dish come from:
Fennel: The Chef’s Garden @ Epicurean – Hastings; Carrots, onions: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Beef with Silverbeet and Middle Eastern Spices

Beef with Silverbeet and Middle Eastern SpicesThis wonderfully coloured dish is packed with goodness and flavour. It is also a great way to sneak a few extra vegetables onto the plate – in my case to add legumes to the meal without too much comment. Here, I used chickpeas, but any beans could be used. I used canned, but dried, soaked and cooked, work equally well and are more
economic.

Beef with Silverbeet and Middle Eastern Spices

A big pan of this is a great way to feed a crowd and it is easy enough to add extra vegetables and chickpeas to bulk up, if need be.

Serves 6

2 brown onions, finely chopped
oil of your choice
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
pinch cayenne pepper or to taste
500g beef mince
1 bunch silverbeet or chard, leaves and stems chopped
2 carrots, diced
2 sticks celery, diced
400g can chopped tomatoes
1 tbsp tomato paste
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

1              Place onions and a good splash of oil in a large frying pan with a lid, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onions are soft and translucent.

2              Add garlic, coriander, cumin, paprika and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Add beef and mix to combine, cook, stirring to break up mince, for 4-5 minutes. Add silverbeet stems, carrots, celery, tomatoes and tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 30 minutes.

3              Add silverbeet leaves and chickpeas cover, and cook for 5 minutes longer. Season with a good grind of salt and freshly ground black pepper.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; nions, celery, garlic: Krismaw
Gardens – Hastings; Paprika: Orcona Chilli n’ Peppers – Hastings; Celeriac, parsley: The Chef’s Garden @ Epicurean – Hastings;
Silverbeet: JJ’s Organics – Napier; Store Cupboard Ingredients: oil, ground coriander, ground cumin, cayenne pepper, tomatoes, tomato paste, chickpeas, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables

 

Filo-topped Ham & Vegetable Pot Pies

Filo-topped Ham & Vegetable Pot Pies

The deli counter at my supermarket often has ham bones for sale, they are the bones left from the sliced ham in the deli counter and have heaps of meat on them.

I often buy one of these to make pea and ham soup during the winter and it is one of these bones which I have used for these pot pies.

Firstly, I simmered the ham bone in water with a chopped onion, a couple of sticks of chopped celery and a chopped carrot until the meat was falling off the bone. I then removed the bone from the cooking liquid and when it was cool enough to handle removed the meat from the bone, discarding the excess fat and skin. I then pulled the meat into pieces. The cooking liquid also makes a wonderful stock, which unfortunately, on this occasion got discarded – enough said, it can still not be mentioned in our house!

Filo-topped Ham & Vegetable Pot Pies

This is an almost guilt-free way to enjoy a pie! Lovely light filo pastry and the filling is also wonderfully light with the thickening and creaminess coming from grated potato rather than a roux – flour and butter and then added milk.

Serves 4

2 medium leeks, sliced
olive oil
3 medium potatoes, scrubbed and grated
2 medium carrots, sliced
2 sticks celery, sliced
4 cups chicken or vegetable stock
about 500g ham, chopped
a good handful of fresh parsley, chopped
sea salt and freshly ground pepper
4 sheets filo pastry

1              Preheat oven to 200°C

2              Place leeks and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft and translucent.

3              Add potatoes, carrots and celery and mix to combine. Add stock, bring to the boil and simmer, stirring occasionally, for 15-20 minutes or until mixture reduces and thickens and carrots are
tender.

4              Stir in ham and parsley and cook for 3-4 minutes longer.
Season to taste with a good grind of salt and black pepper. Divide mixture between four 1 cup ramekins. Carefully crumple each filo sheet, place on top of vegetable/ham mixture and brush with a little olive oil. Bake for 15 minutes or until pastry is crispy and
golden.

Where did the ingredients for this dish come from:
Ham bone: Hastings City New World – Hastings; Potatoes, carrots, celery: Krismaw Gardens– Hastings; Leeks, parsley: The Chef’s
Garden @ Epicurean
– Hastings; Store Cupboard Ingredients: stock, salt, black pepper, filo pastry.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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