Menu of the Week: 4 Seasonal & Local Recipes (Nancy/Metz)
📦 In your basket this week
Ideal for 1 to 2 people | 4 Recipes included
🥔 Vegetable Garden Side
800g Potatoes The essential local base for your mashed potatoes.
800g Crunchy and sweet carrots. Full of vitamins.
500g Parsnips. The subtle nutty taste. Delicious roasted.
1 Beautiful piece Celeriac The king of winter vegetables.
1 Bunch Spring Onions Everything is edible (white and green).
1 Salad & 1 Bunch of Parsley
🍊 Orchard Side
500g Crispy and Juicy Local Apples.
500g Conference Pears Fine and melting flesh (Local).
200g Yellow Lemons The intense fragrance of Corsica.
🛒 Order this Basket (€14.90)
Main course
Roasted Parsnips & Carrots with Honey and Corsican Lemon
Ingredients from the basket used:
- 500g Parsnips (Cut into fries)
- 400g Carrots (Cut into fries)
- The white parts of spring onions
- Juice and zest of 1/2 lemon
+ Cupboard: Olive oil, Honey, Parsley, Salt.
Preheat the oven to 200°C . Cut the parsnips and carrots into fries. Cut the spring onion whites in half.
In a bowl, mix olive oil, 2 tbsp of honey , the juice and zest of the lemon. Coat the vegetables well.
Spread on a baking sheet and bake for 35 minutes until caramelized. Sprinkle with fresh parsley when done.
Comfort
Creamy Celeriac & Potato Soup
Ingredients from the basket used:
- 1 Whole Celeriac
- 400g Potatoes
- Spring onion greens (Topping)
+ Cupboard: Milk (or cream), Butter, Stock cube.
Peel the celery and potatoes. Cut them into large cubes.
Fry the cubes in a little butter, then cover with water (with a stock cube) and a little milk. Cook for 25 minutes .
Blend until smooth. Serve piping hot, garnished with chopped green spring onion stalks for crunch.
Vitamins
Crunchy Lorraine Salad: Apple, Carrot & Spring Onion
Ingredients from the basket used:
- The Fresh Salad
- 400g Carrots (Grated)
- 1 Apple (diced) + 1 Spring onion
+ Cupboard: Mustard, Oil, Vinegar, Lemon Juice.
Grate the carrots. Cut the apple into small cubes (keep the peel on for color!). Finely chop the spring onion.
Prepare a tangy vinaigrette with a little Corsican lemon juice .
Mix everything together with the green salad. The sweet and savory combination is delicious!
Dessert
Winter Crumble with Conference Pears & Apples
Ingredients from the basket used:
- 500g Conference Pears
- 300g Apples
- Corsican Lemon Zest
+ Cupboard: Flour, Butter, Sugar.
Peel and chop the fruit. Mix it with a little lemon zest at the bottom of a dish.
Rub together with your fingertips: 100g flour + 80g butter + 80g sugar to make the crumble topping.
Cover the fruit and bake for 30 minutes at 180°C until the top is golden.