Roasted Cauliflower Parsnip And Leek Filling For Crepes Food

SPICED PARSNIP & CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
• Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
• Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

CAULIFLOWER AND PARSNIP GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
• Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
• Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.

CREAMY PARSNIP AND CAULIFLOWER SOUP

Steps:

• Heat the oil in a large wide pot over medium heat. Add the onion, a large pinch of salt and a few grinds of pepper; cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Add the garlic, rosemary and nutmeg; cook until the garlic is softened, about 30 seconds more.
• Add the parsnips, cauliflower, broth and 2 cups water. Bring to a boil, reduce the heat to maintain a simmer, cover and simmer until the parsnips and cauliflower are tender, about 20 minutes. Cool 5 minutes.
• Carefully puree in batches in a blender until smooth, taking care not to fill the carafe more than half full per batch, or directly in the pot with an immersion blender. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the half-and-half and adjust the seasoning with additional salt and pepper. Add a few splashes of hot water if the soup is too thick. Top with a piece of roasted cauliflower and roasted parsnip. Sprinkle with the chives.

ROASTED CAULIFLOWER, GARLIC, AND LEEK SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
• Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
• Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
• Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
• Blend soup with an immersion blender to your desired consistency; season again with salt.

ROASTED CAULIFLOWER AND LEEK SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
• Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
• Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Trim head of cauliflower and cut into bite-sized florets.
• Dry cauliflower well.
• Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
• You can adjust seasonings according to your personal preferences.
• Toss cauliflower until seasonings are well distributed.
• Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
• Cauliflower should be a dark, golden brown when baking is completed.
• Remove from oven and pour into a serving dish.
• Top with balsamic vinegar and toss well.

BUCKWHEAT CREPES

Steps:

• In a large mixing bowl, combine flours and salt. Add eggs and mix well. Gradually add milk and 1 1/4 cups water, whisking vigorously to prevent lumps. Add butter and whisk until smooth. (Alternatively, these ingredients may be combined in a blender and processed for 1 minute.) Cover and refrigerate for at least 1 hour. Stir well before using.
• Place a baking sheet in oven and heat to 175 degrees. Dampen a dish towel with warm water and set aside. Using a brush or paper towel, lightly oil a 6- to 8-inch lightweight skillet or crepe pan. Place over medium heat. When pan is warm, lift from heat and wait 3 seconds, then pour in 1/4 cup crepe batter while tilting pan so batter coats bottom evenly. Return to heat. Cook until lightly browned underneath, about 2 minutes. Turn and cook other side about 1 minute. (First crepes may tear and need to be discarded.) Place finished crepes on baking sheet in oven and cover with damp towel.
• To fill crepes, remove from oven. Raise oven temperature to 350 degrees. Place one crepe on a plate (replace towel on others), and spread about 3 tablespoons filling across one end. Roll end just enough to enclose mixture. Fold in two sides of crepe, then continue to roll. Place filled crepes in a baking dish just large enough to hold them. Pour a portion of filling's sauce over top and place in oven 15 to 20 minutes, or until warmed through. Serve immediately.

ROASTED CAULIFLOWER, PARSNIP AND LEEK FILLING FOR CREPES

Steps:

• Place a roasting pan in oven and preheat to 425 degrees. Place cauliflower in a large bowl. In a separate bowl, mix 3 tablespoons butter, the olive oil, pepper and mustard. Drizzle about two-thirds of mixture over cauliflower; mix well. Sprinkle with 1 1/2 teaspoons salt.
• Spread cauliflower evenly in heated roasting pan and bake for 10 minutes. Meanwhile, halve leeks almost to root end, leaving root end in one piece. In a large bowl, combine leeks, parsnips, remaining 1 teaspoon salt and remaining butter-oil mixture. Mix well. Turn cauliflower over in pan, then add parsnips and leeks. Roast for 20 minutes, turning vegetables halfway through. Reduce heat to 325 degrees and roast until golden brown and tender, 20 to 30 minutes.
• Transfer vegetables to a cutting board and chop into 1/4- to 1/2-inch pieces. Set aside. In a medium bowl, combine egg yolks and cream or milk and set aside.
• In a small saucepan, bring broth to a simmer. In another small saucepan over medium-low heat, whisk remaining 3 tablespoons butter with flour. Continue whisking for about 3 minutes; mixture should bubble gently but not brown. Remove from heat and slowly add broth, whisking to incorporate. Continue until all broth is used and sauce is smooth and creamy. Return to low heat and cook until slightly thickened, 2 to 3 minutes. Whisk into bowl of egg yolks and cream. Return to pan over medium-low heat just until steaming, 2 to 3 minutes; do not boil. Reserve 1 cup sauce for garnishing filled crepes. Add chopped vegetables to remaining sauce.

CAULIFLOWER & PARSNIP PUREE

Steps:

• Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
• Boil for 10mins and add the cauliflower.
• Cook for 10 more minutes.
• In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
• Drain the cauliflower and parsnips and put into a blender.
• Add the onion and garlic, remaining butter, horseradish and milk to the blender.
• Puree until smooth. If it's too thick add a bit more milk.
• Season with salt and pepper.
• If it needs more zip add a bit more horseradish.