Cookery Year: Autumn into Winter by Gary Rhodes

  • Roast carrot and parsnip salad with soured cream, beetroot and walnut vinaigrette

    from Cookery Year: Autumn into Winter Cookery Year by Gary Rhodes

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Fall / autumn; Vegetarian
    • Ingredients: beetroots; carrots; parsnips; walnuts; mixed salad leaves; soured cream; walnut oil
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Notes about Recipes in this book

  • Roast parsnip, sage, onion and cheese pie

    • ViviennePalmer on December 03, 2020

      Be careful with the amount of sage it can be overpowering

  • Pumpkin soup

    • eeeve on November 02, 2020

      Great soup! Was after something quick and simple, and this fitted the bill. Added a cinnamon stick, which added a nice and subtle warming spice. Used dairy free creme fraiche and not quite as much butter as stated.

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  • ISBN 10 0563534214
  • ISBN 13 9780563534211
  • Published Oct 03 2002
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

Gary Rhodes's "The Cookery Year" is divided into 2 books -- Spring into Summer and Autumn into Winter -- to accompany two six-part television series on BBC2. In "Autumn into Winter", Gary guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, and uses the very best of these in over 100 original and delicious recipes, including warming stews and soups, comfort puddings and tasty preserves and pickles. And because he's using the freshest ingredients, the recipes are simple to prepare, relying on flavour rather than complicated sauces or techniques.

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