Ingredients
2 tablespoons olive oil
1 small butternut squash, peeled, deseeded and cubed
2 carrots, peeled and sliced into thick rounds
1 large parsnip, peeled and cubed
2 leeks, thinly sliced
1 onion, peeled and quartered
2 bay leaves
4 thyme sprigs or 1 teaspoons dried thyme
3 rosemary sprigs or 2/3 teaspoons dried rosemary
5 cups vegetable stock
Salt and ground black pepper
Crème fraiche or sour cream to serve
Directions
Preheat the oven to 375F. Pour the olive oil into a large bowl and add the vegetables, thyme, rosemary and bay leaves. Sprinkle with salt and pepper. Toss well until coated in oil. Place the vegetables on a non stick tray in a single layer. Roast the vegetables in preheated oven for approximately 45 minutes or until tender. Turn them occasionally to ensure they brown evenly. Continue reading
The average family celebrating Hanukah eats an amazing amount of fried foods during the eight day celebration. Thankfully, not all foods served during the holiday MUST be fried. In fact, why not try this mushroom and barley soup for a change of pace this Hanukah season?
To make the mushroom and barley soup, which is a hearty soup that you can serve throughout the year, you will need the following ingredients:
1 can of chopped tomatoes, with the juice (1 pound can)
2 quarts of water
1 thinly sliced onion
2 diced stalks of celery with the leaves
2 tablespoons of fresh flat leaf parsley that has been chopped
1/2 chopped green pepper, seeds removed
1/2 cup of whole barley
1/2 cup of small dried lima beans
1 sliced carrot
1 pound of sliced mushrooms
2 teaspoons of salt
2 tablespoons of fresh snipped dill Continue reading
Ingredients
2 beets, peeled and grated
1 onion, finely chopped
2 carrots, peeled and grated
1 tbsp vinegar
4 cups vegetable stock
2 oz margarine or butter
1 tbsp sugar
2 tbsp tomato puree
Fresh dill
Sour cream
Directions
In a saucepan, melt the margarine/butter and sauté the onion for a few minutes. Then add the beets and carrot and cook for a further 5 minutes. Continue reading
