TRY some winter veg with a twist. While hearty stews and pies are staple cold weather fare, treat your tastebuds to a more exciting way to get your five a day.
This week Mrs Crunch has freshly picked three easy-to-make dishes to add extra excitement to your dinner table.
And this week at Morrisons there are some healthy savings with up to 30 per cent off veggie prices in Market Street, so your money can, er, grow even further.
£2.23 per serving
Prep time: 5 mins
Cooking time: 40 mins
- 2 tbsp Napolina olive oil
- 10g dried porcini mushrooms
- 500g button mushrooms, roughly cut in similar-sized pieces
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 250g Arborio risotto rice
- 750ml vegetable stock
- Handful flat-leaf parsley, chopped
- 50g Parmesan
- Salt and pepper
- Soak the porcini mushrooms in hot water for 10 minutes, then drain and dry them. Heat the olive oil in a large frying pan. Chop the onion, garlic and button mushrooms and add to the pan along with the porcini mushrooms and fry until softened.
- Add 250g of Arborio rice and cook for 1 minute.
- Prepare 750ml of vegetable stock, from a cube and add 150ml to the pan. Cook, stirring until fully absorbed. Slowly add the remaining stock, a little at a time, stirring regularly.
- When all of the stock is absorbed, add 50g of Parmesan, the chopped parsley and salt and pepper to season. Stir through.
- Serve with the freshly grated Parmesan.
£2.10 per serving
Prep time: 15 mins
Cooking time: 35 mins
- 2 cauliflowers, cut into small florets
- 2 cans chickpeas, rinsed and drained
- 1 tomato, chopped
- ¼ cucumber, diced
- 1 tub guacamole
- 1 or 2 tsp chilli powder 1 or 2 tsp garam masala
- 1 pack The Best Red Onion And Cheese mini flatbreads
- 1 raita
- 1 drizzle of olive oil
- Preheat oven to 220C. Pat the cauliflower and chickpeas dry and arrange in a single layer on a large baking sheet.
- Drizzle with olive oil and sprinkle with spices. Roast for 30-40 minutes, turning halfway through until golden brown and the chickpeas are semi-crunchy.
- Spread each flatbread with guacamole and top with roasted veggies. Add tomato, cucumber and a dollop of raita and serve.
Sweet potato boats with fluffy tops
£1.17 per serving
Prep time: 30 mins
Cooking time: 1hr 15 mins, 10 mins cooling
- 4 small sweet potatoes, approx 250g each
- 150g broccoli florets
- 75g sweetcorn, canned, drained
- 2 large eggs, separated
- 2 tbsp milk
- Preheat the oven to 200C/400F/Gas mark 6. Scrub the sweet potatoes and pierce with a fork. Arrange on a baking tray and cook for 50-60 minutes.
- Meanwhile divide the broccoli into small florets and cook in boiling water for 3 minutes. Drain and toss with the sweetcorn. Carefully remove the sweet potatoes from the oven, cool for ten minutes, then cut the top off each one.
- Using a teaspoon, scoop out the flesh into a mixing bowl, add the egg yolks and milk and mash thoroughly. Whisk the egg whites until they form soft peaks and fold into the potato mix until combined.
- Divide the broccoli and corn between the hollowed-out potatoes and top with the sweet potato mash.
- Return to the oven for 15 minutes until fluffy and golden.
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