Monday, 14 December 2015
Parsnip and beetroot burgers with gorgonzola, roast squash and red pepper - and sprout tops
The veg box was full of wintery wonderfulness, so, this is what happened ...
Parsnip and beetroot burgers
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 red pepper
4 fat cloves of garlic
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.