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Back To Your Roots: Five Great Ideas for Root Vegetable Recipes

If the only root vegetable you eat is carrots, you’re seriously missing out. For a delicious, hearty way to get your five-a-day during the colder months, try some of our recipe suggestions below for innovative and healthy dishes.

Beetroot, Mint & Apple Salad

Roast fresh beetroots with olive oil and sprigs of thyme in the oven until they are tender, then slice into chunky pieces. Mix the warm beetroot with quinoa, thinly sliced apple and walnuts, and top with G’NOSH beetroot & mint dip for a salad that packs a deliciously wholesome punch!

Parsnip Crisps

Using a vegetable peeler, peel large strips of the parsnip, coat with olive oil and pepper and bake in single layers for around half an hour, or until crispy. Simply sprinkle with sea salt and serve warm, for a deliciously addictive and healthy snack.

Braised Baby Turnips with Mustard

Boil some baby turnips in a pan of water for around ten minutes, or until tender, and then drain. Combine some vinegar with mustard, honey and olive oil in a bowl. Heat the turnips in a hot pan until they start to turn light golden, and add the vinegar concoction. Stir until the turnips are well coated and the glaze starts to bubble in the pan.
This is delicious served with roasted meats or steamed fish.

Roasted Vegetable Winter Salad

I’m a lover of root vegetables in any shape or form, but simply oven roasted is the best.

Roast a mixture of roughly chopped winter vegetables in olive oil with plenty of sea salt and fresh ground pepper – we recommend beetroot, sweet potatoes, carrots, celeriac, fennel bulbs, red onion, parsnip with whole cloves of garlic. It is simple yet full of depth with the complexity from the contrasting flavours. Roasting brings out the earthy, sweet flavours of root vegetables and makes them absolutely delicious.

Once tender, drizzle over a mixture of balsamic vinegar, lemon juice and freshly chopped parsley. Finally, top the warm mix with some crumbled feta or goat cheese – and serve!

Sweet Root Vegetable Frittata

Roast a combination of sweet potatoes, parsnip and red onion in the oven. Transfer to a pan and add some baby leaf spinach and olive oil until cooked. Mix some eggs with a dash of milk and seasoning, and then transfer to the pan on a medium-low heat until the egg starts to firm up. Top with some thin slices of good quality asiago cheese and put the whole pan in the oven for 10-15 minutes.
Perfect served with salad for a quick lunch.

One of the easiest recipes that I love this winter is Celeriac mash potato! Celeriac is a weird looking knobbly-skinned root vegetable with a light celery flavour. The smell sends me to heaven, it’s delicious.
This dish is a full measure of happiness. It doesn’t get any easier than this, plus it is positively tasty and great with any dish. As comfort food in this cold weather, it’s a fantastic addition with any hearty casserole or bangers & mash.

-Make mash potato as normal
-Grate 1/2 celeriac into the mash. I just grate it raw, but some people may prefer to boil the root vegetable with the potatoes and mash together (up to you)
-Add some sprinkles of grated cheese
-Top it off with a pinch of pepper, salt and butter for seasoning & silky mash spuds

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Charlotte Knight’s Kale and Walnut Pesto

Kale is being hailed as “the new beef”, “the queen of greens” and a “nutritional powerhouse”. Everyone is singing its praises. So, when Plenish Cleanse ( asked me to make a raw dip for January– I was going to create something new and innovative using kale.

I have always been a tad resistant to use kale, thinking it was just a weird green. I first tried it in a Plenish Cleanse juice and gave it the thumbs up, and that nurtured my curiosity to use it in my cooking. I am also a big fan of pesto that are not traditional flavours, which made me decide to create a pesto and kale dip.

Kale and pesto – sounds pretty neat huh? And it is! Once synonymous with basil, pine nuts and olive oil (which I do love too), using kale celebrates its on-trend status, its health benefits and the very easy credentials to make this dip. What a way to introduce a recipe where kale is one of the stars!

I adore the bright, glistening green hue and there are tons of vitamins. Kale alone has vitamin A, C and K, not to mention the extra health benefits of adding raw walnuts, virgin oil and garlic.

It’s actually pretty addictive too. It’s garlicky, a little nutty, kind of tangy (thanks to the lemon squeeze to counteract the bitterness of kale), and it’s super healthy!

One batch of this dip makes several servings and you can always freeze some too. Check out my recipe below:

3 cups of roughly chopped kale
400g raw walnuts
1-2 garlic cloves
125ml extra virgin olive oil
Pinch of salt and pepper
Squeeze of lemon
Teaspoon of raw cane sugar (optional)

-Add all of the ingredients to your processor, and blend until chopped. Make sure that you stop between to scrape the sides and push the mixture down to the blades

-With the processor running on low, add in extra virgin olive oil until you get your desired consistency

-Add salt and pepper, and mix

Uses for Kale Pesto (the list is endless, but I have placed below a few of my favourite suggestions):

-Spread on crusty French bread
-Add in sandwiches, burgers or on grilled halloumi cheese
-Mix in pasta, or on baked potatoes

For more delicious ideas, check out 50 things to make with pesto

For healthy tips, recipe suggestions and news – check out and click on #SkinnyDipping

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New Year Foodie Resolutions

After a month of late nights, over-indulgence and non-stop entertaining in December, it’s no surprise that by January we are ready to cut down on our eating and drinking, and start the New Year afresh.

Instead of planning your New Year around dieting and calorie-counting, here are some of our suggestions at G’NOSH for positive foodie resolutions to add to your routine:

Have a Kitchen Audit

Take the time to clear out your kitchen in the New Year – whether that means finally getting round to sharpening all your knives, using the slow cooker more, trying out that bread-maker that was bought with good intentions, or throwing away chipped mugs and blunt vegetable peelers.

Waste Not, Want Not

It’s scary how much food we throw away in British households. Resolve to buy only what you need and then plan meals using the left-over scraps. Meat can be turned into delicious, warming stews or curries, and vegetables and grains can be incorporated into wholesome soups. Try using new spices and ingredients to bring these recipes to life, such as lemongrass or kaffir lime leaf, which will add a whole new flavour dimension to your meal the next day.
Get Green Fingered
Growing your own vegetables is great for the environment, as well as being therapeutic and getting you out into nature: nothing beats the satisfaction of eating food you have grown yourself. If you can’t get an allotment or large enough outdoor space, utilise window sills and hanging baskets to grow herbs, chilli peppers and salads.

Make Your Own Packed Lunch

As well as saving money, preparing your own packed lunch every day to take to the office, means that you can make measured choices about exactly what you are eating, instead of opting for a rushed calorie-packed baguette from your local sandwich shop during a busy lunch hour.

Be inventive: small pots of goodies to snack on throughout the day such as pulses, dried fruits and nuts are great to keep hunger at bay. Simple salads can be made interesting with a few touches (for example, a Mackerel Salad can be brought to life with a sprinkling of spiced seeds and a spoonful of G’NOSH Beetroot & Mint dip) and if you have a sweet tooth, make some mini-fruit jellies using clementines or raspberries and mint.

Learn Something New

It’s easy to stick to what we know in the kitchen, especially if you’re pressed for time or have a hungry family to feed. But set out an afternoon to spend some time learning a new dish, cooking technique, or simply making a recipe from all the cookbooks you ‘collect’ but haven’t got round to using.

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