Fall is already in full swing and winter isn’t far away at this point. With winter there are countless of delicious and wonderful types of winter vegetables coming our way as well. Over the last couple of weeks, I have been working on a series of recipes focusing on winter vegetables, in cooperation with BILLA. So, in the next four weeks there will be a new post each week on different types of winter vegetables from the BILLA Stores
Saisonal cooking has been very close to my heart for a long time now, so for that reason I am even more excited to have created this series, focusing on what is in season right now. This post is about all of the amazing root vegetable, coming from “From the Earth”.
The first of the two recipes is for homemade Pierogies, filled with a mix of carrots, parsnips and parsley roots. This recipe isn’t necessarily meant for a quick meal but the process of preparing a dish can often times be just as rewarding as the finished product. To me it is quite important and also very rewarding to make a meal completely from scratch without the use of any ready-made products.
The second recipe is a carrot granola with pecans. The carrots are grated and then dried in the oven with the rest of the ingredients, which makes them last so much longer. Granola is an absolute breakfast classic, I could not imagine my mornings without it. The flavors of this recipe remind me of a carrot cake with a little hint of speculoos, which makes it even more special
makes approx. 20 Pierogies
for the dough:
- 1 1/2 cups flour + 1/4 cups for kneading
- 1/2 tsp salt
- 1/2 cups water
- 1 EL sunflower oil
for the filling:
- 3 carrots
- 1 parsley root
- 2 parsnips
- 1 1/2 tbsp sunflower oil
- 1 brown onion
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 2 stalks fresh thyme
- salt & pepper
- 2 shallots
- 4 El vegan butter
- a few stalks of sage
- Preheat your oven to 200°C
- Start by making the dough. Mix flour and salt together in a bowl. Then add water and oil and mix with a wooden spoon.
- Place the dough on a lightly floured surface and start kneading until you get a smooth dough. Add more flour if needed. Wrap the finished dough in some clingfilm and place in the fridge to rest.
- For the filling peel the root vegetables and cut the in mouth sized pieces, then lay out on a backing tray lined with parchment. Sprinkle with 1 tbsp of sunflower oil and bake for about 10-15 mins. until the vegetables are tender.
- Let the vegetables cool down and then add to your food processor with the remaining ingredients for the filling. Process until you get a coarse paste.
- Cut the onion and then cook in a pan with the remaining sunflower oil until it becomes translucent. Then add to the filling and mix well.
- Take the dough and separate it into two pieces. Take the first piece and roll it out as thinly as possible. Then cut out round circles approx. the size of your palms. I do so using the opening of a glass that is big enough.
- Place about 1-2 tsp of filling in the middle of each circle and then fold them over and pinch the sided together using a fork.
- Repeat step 6 & 7 until you have no more dough and filling left.
- In a large soup pot bring some salt water to a boil and cook about 5 (or as many as you think you can add without them sticking together) pierogies and cook until they rise to the surface. Repeat with all of the pierogies.
- Finally melt the vegan butter in a pan and add the minced shallots and the sage and fry the pierogies in it until they are slightly brown on each side.
Carrot Granola with Pecans
- 4 carrots
- 3 cups oats
- 1 cup pecans
- a dash of salt
- 2 tsp cinnamon
- a generous pinch of freshly ground nutmeg
- 1/2 tsp vanilla powder
- 3/4 – 1 cup of maple sirup (according to taste)
- 1/4 cup canola oil
- Preheat your oven to 190°C.
- Peel the carrots and grate them into course pieces and place inside a large bowl. Roughly chop the pecans and add to the bowl together with the oats, mix well.
- Now add salt, cinnamon, nutmeg and vanilla and mix.
- Next add the canola oil and the maple sirup and mix again. Place everything on a baking tray lined with parchment.
- Place in the oven and bake for 30-40 mins. until golden and the carrots are completely dry. While baking stir the granola once or twice.
- You can store the granola in an airtight container at room temperature for a couple of weeks.
*This is a sponsored post created in cooperation with BILLA