This Carrot and Turnip Puree is very smooth and has a lovely buttery note. The carrots give it a nice colour and balance the taste well. It worked well as a filling for TVP “chicken” wraps with coleslaw, but would be just as good as a side dish with some gravy and vegetables.
A very colourful winter salad that makes you happy as soon as you look at your plate. It is packed with flavour and vitamins and can make a meal in itself. I would suggest serving it as a starter just on its own, or with some pita bread and hummus as lunch. The recipe serves 4 as main course or 8 as a starter.
Leave out the onions and use 1tbs of honey (and optional 1 tsp of mustard) in the dressing. Oranges can be substituted for chopped apples or pears, and currants for chopped dates or dried apricots. For a milder flavour of the original recipe, try using a shallot instead of the onion.
Even though this soup consists of only a few ingredients, it surprises with its balanced taste. Roasting the vegetables gives extra flavour and the rice is an interesting alternative to using potatoes. It can be eaten hot or cold and is a great starter for a dinner party or family dinner.
The recipe serves 4 as starter or two for lunch.
Vegan: Substitute the single cream with soy or oat cream.