Veg Recipes

AUTUMN

Easy Slow-Cooker Vegetable Stock

Ingredients:
1 onion
1 carrot
1 leek
2 celery sticks
Any other left-over vegetables in the fridge, eg. cabbage stalks, Brussels sprout heads.
Salt Herbs/spices eg. 3 bay leaves, 4-6 juniper berries, whole peppercorns.

Method:
Wash and chop vegetables roughly. The vegetables can be old and tired, and you can leave out anything you don’t have.
Fill the slow cooker with chopped vegetables until it’s two-thirds full, season with salt, add the whole spices if using and tuck the bay leaves down the sides.
Fill the pot with boiling water until it covers the vegetables.
Cook on auto, or on high for 1 hour and low for a further 5-7 hours.
Strain the liquid through a sieve, pressing on the vegetables to extract all the liquid.
The stock can be frozen once cold and defrosted before use. A suggestion is to freeze the stock in lidless glass jars – the lids can be put on after the liquid is frozen. You can add chicken bones to this stock if you have them.

Kale with lemon, garlic and salt
This is one of the quickest and easiest ways to prepare kale as a side-vegetable. Serves 4.

Ingredients:
8 large kale leaves
1 lemon
4 garlic cloves, chopped.
Water or a little vegetable stock (optional)
Salt and pepper
Olive or rapeseed oil

Method:
Wash and chop the kale. The thick part of the stalk should be sliced quite thin. It’s easiest to roll the leaves up to slice them.
Heat the oil in a frying pan and saute the garlic. Add the chopped kale, salt it and saute for 3-5 minutes.
Optional: add a little vegetable stock or water, and leave it to cook for up to another 10 minutes, if you like it cooked down a little more rather than crunchy.
Squeeze lemon juice over it, season and serve.

Advertisements