Monday, 14 December 2015

Parsnip and beetroot burgers with gorgonzola, roast squash and red pepper - and sprout tops

All has been quiet at Kitchen Fairies HQ for a few weeks - it's not that food hasn't been cooked and eaten - it's that I am preparing for a new adventure - which will come into fruition in the New Year ... so watch this space.

The veg box was full of wintery wonderfulness, so, this is what happened ...

Parsnip and beetroot burgers

3 parsnips
2 beetroot
1 lemon
2 onions
porridge oats
olive oil

1.  Grate parsnips, onions and beetroot - squeeze in the juice of the lemon to stop discolouration.
2.  Mix well, and mix in porridge oats - season.
3.  Shape into burgers and put on greaseproof paper.  (I wrap them individually in greaseproof for freezing - which works very well.
4.  Bake in hot oven, on a greased baking tray for about 10 minutes.  Turn, top with cheese and bake again until melted.

Roast squash and red pepper

1 squash
1 red pepper
4 fat cloves of garlic
Olive oil
chili flakes

Prepare veg - sprinkle with seasoning, turn in olive oil to cover all pieces, roast for about 40 minutes


Shred sprout tops and steam for 10 minutes.

Simple, delicious, vegetarian - gluten free - if you use the right oats.

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