Our Recipes

Winter Vegetable Passato

Details:
Peel (where necessary) and cut into chunks carrot, onion, celery heart, butternut pumpkin, leek, potatoes, garlic, savoy cabbage, peas and broccoli. Place all the vegetables except the peas and broccoli in a large pot and just cover with cold water. Bring to the boil and simmer for 25 minutes. Add the remaining vegetables and simmer for a further 10 minutes. Drain the cooked vegetables, setting the water aside, and pulse in a food processor until they are well blended. Add enough of the cooking water to give a rich, thick but runny consistency. Add cream, season with salt and pepper and stir until uniform. Reheat if necessary and serve in bowls with a drizzle of good extra virgin olive oil and fresh crusty bread or toasted bread with gruyere or cheddar melted on it.


Winter Vegetable Passato Ingredients
Ingredient Quantity Description Stallholders
Cream1 cuppure
Broccoli150 grams
Peas1 cup
Cabbage250 gramssavoy
Garlic6 cloves
Potatoes2
Leek1
Pumpkin1/2 smallbutternut
Celery heart1
Onion1
Carrot1
Salt
Pepperfine white
Oilextra virgin olive
Breadfresh crusty or toasted
Cheesegruyere or cheddar

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