Here are a couple of fresh ideas which will satisfy those carb cravings, but not leave you too stodged up to head for the gym after.
This idea is so simple, but incredibly tasty and oh-so-blimmin’ good for you. Raw swede has a delicious crunchy texture, and is bursting with a sweet but powerful flavour.
High in cancer-fighting phytochemcials and antioxidants, swedes provides many health benefits. Eating them raw also preserves their water soluble vitamins meaning you get even more power to your portion.
Swede also a perfect snack for coeliacs, or those cutting down on carbs.
1 swede (or you could substitute celeriac)
Toppings of your choice: e.g. cream cheese, soft blue cheese such as gorgonzola, egg mayonaise, hummus, butterbean pate,
Choose toppings according to your dietary and taste preferences. You’re only limited by your imagination (and what’s currently lurking in your fridge).
Simply peel some swede, then cut some slices around 3mm thick. Spread with topping.
Quick to make and a great way to boost your 5-a-day, these fritters are a healthier alternative to a plain sandwich at lunchtime. They can also cut food waste (ever wondered what to do with that wilting piece of swede?) Great with a curry, or just nibbled at the kitchen worktop!
200g grated root veg ( swede, beetroot, carrots, parsnips, celeriac are all good)
1 small onion, finely chopped
1 tsp garam masala
½ tsp ground coriander
Salt and pepper
2 tablespoons of gram flour (or plain flour)
Beat the egg into a large bowl. Grate the peeled veg and add to the mixture until completely coated. Add spices, salt and the flour, and mix around with your hands. Take small handfuls of the mixture and form into thin patties. Dust with some extra flour. Heat some oil in a pan and fry each pattie for 5 minutes on each side, until golden. Drain on kitchen paper. Eat whilst hot (though they’re still delicious cold).
I like the sound of the fritters too. I have a couple of bendy parsnips and quarter of a swede in the fridge. I might halve the recipe and try it later.
I like that fritters recipe - we often make parsnip chips with just olive oil and a bit of paprika but this looks fun too.