The 4 Best Autumn Vegetable Recipes
Updated: Oct 19
Autumn is the cosiest time of year. And what goes wonderfully with the warm and fuzzy vibes? Hearty recipes made from autumn veg! Find our top 4 best autumn vegetable recipes right here.
#1 Celeriac Croquettes
· 200g Maris Piper potatoes (peel them and largely dice)
· 400g celeriac (do the same as above)
· 20g unsalted butter
· 300ml milk
· 220g plain flour
· ½ onion
· 1 bay leaf
· 1 pinch nutmeg (grated)
· 50g veggie parmesan cheese
· 3 eggs (beat them)
· 200g breadcrumbs
· 100g walnuts (toasted, ground)
· Vegetable oil
· Black pepper
· Sea salt
1. Put the milk into the saucepan with the bay leaf, onion, and nutmeg.
3. Take off the heat and set aside for 20 minutes.
4. Boil a separate pan filled with salted water.
5. Add the celeriac and potato.
6. Boil for 15 minutes.
8. Pass through a sieve and set aside.
9. Put the butter in a saucepan on a medium heat.
10. Once foaming, add 20g flour and cook for a minute.
11. Strain the infused milk into the roux.
12. Whisk constantly to ensure smoothness.
13. Once mixed, simmer gently for about 10 minutes, ensuring you stir regularly.
14. Take off the heat.
15. Stir in the grated cheese and mashed potato celeriac.
16. Mix thoroughly.
18. Leave in the fridge to chill for 20 minutes.
19. Shape the mixture into small croquettes.
20. Line them up on a floured tray.
21. Roll the croquettes into balls.
22. Place in the fridge for 5 minutes until firm.
23. Grab three bowls.
24. Place the flour and walnuts in one, the eggs in another, and the breadcrumbs in the last one.
25. Season the flour.
26. Coat the croquettes in flour, then egg, then breadcrumbs.
27. Add a second layer of egg and breadcrumbs after that.
28. Add vegetable oil to a pan.
29. Bring it to 180 degrees Celsius.
30. Deep fry the coquettes in batches until golden.
31. Lift out of the pan and put on a tray lined with kitchen towel.
32. Sprinkle with sea salt.
33. Serve with ketchup, apple sauce, or a different condiment.
#2 Courgette, Potato, and Cheddar Soup
· 500g potato (roughly chopped but unpeeled)
· 2 veg stock cubes
· 1kg courgettes (chopped roughly)
· 1 bunch spring onion (sliced, saving one for garnish)
· 100g cheddar (grated)
· Fresh nutmeg (generous grating)
1. Place the potatoes into a big pan.
2. Cover them with water.
3. Crumble the stock cubes into the pan.
6. Cook for 5 minutes.
7. Add courgettes.
9. Cook for 5 minutes.
10. Add the spring onions.
12. Cook for 5 minutes.
13. Take off the heat.
14. Add the cheese and nutmeg.
16. Blend into a soup. You can always add more hot water if needed.
17. Pour into bowls and serve with extra grated cheese and the remaining spring onion.
#3 Classic Pumpkin Pie
· 550g pumpkin (cut into chunks and peeled)
· 500g shortcrust pastry
· 2 eggs
· 175g muscovado sugar (light)
· 140ml double cream
· 1 tsp allspice
· 1 tsp cinnamon
· 1 tsp ground ginger
· Grating nutmeg
1. Put the pumpkin into a microwaveable bowl.
3. Put it in the microwave on high for 15 minutes until the pieces are soft.
4. Transfer the pumpkin pieces to a colander to drain.
5. Leave to cool.
6. Preheat oven to 180 fan/200/gas mark 6.
7. Lightly flour your worktop.
8. Roll out the pastry until it’s as thick as a pound coin and wide enough to completely cover a 25cm tart tin.
9. Place the pastry in the case, ensuring there is overhang.
10. Add baking beans and bake for 15 to 20 minutes.
11. Remove the beans and cook for 10 minutes until golden.
12. Turn oven to 140 fan/160/gas mark 3.
13. Put the pumpkin, sugar, cream, spices, and eggs into a food processor.
15. Pour into the pastry case.
16. Bake for an hour.
17. Take out of the tin.
18. Leave to cool.
#4 Spiced Toffee Apple Cake
· 200ml milk
· 200g dates
· 250g butter (softened)
· 280g self-raising flour
· ½ tsp baking powder
· 200g brown sugar
· 4 eggs (large)
· 2 tsp vanilla extract
· 1 tbsp mixed spice
· 3 red apples (small)
· Icing sugar
1. Preheat oven to 160 fan/180/ gas mark 4.
2. Line a 20 cm x 30 cm baking tray with baking paper and butter.
3. Put the milk and dates into a saucepan.
4. Place on the heat and simmer.
5. Take off the heat and leave it to one side for 15 minutes to cool down.
6. Blend the date mixture into a puree.
7. Scrape the puree into a mixing bowl.
8. Add the butter, flour, brown sugar, eggs, baking powder, vanilla, and mixed spice into the bow.
9. Set aside.
10. Quarter the apples. Make sure to core them too.
11. Slice the apples thinly.
12. Toss them in a touch of lemon juice.
13. Beat the cake mixture using an electric whisk. The mixture should be smooth.
14. Scrape the mixture into the baking tray.
15. Place the apple slices in overlapping rows on the top.
16. Bake for around 40 to 45 minutes. A skewer should come out clean.
17. Leave to cool in the tray.
18. Place the toffees in a saucepan.
19. Add a generous splash of milk.
20. Melt gently on the hob.
21. Stir until it’s running.
22. Drizzle the cake with the sauce.
23. Dust with a touch of icing sugar.
24. Cut the cake and serve!
You’re all set to have the cosiest cooler months with our best autumn vegetable recipes!