Oven-roasted Winter Vegetables
This is always going to be an easy option if you're entertaining, as all the vegetables get cooked without any attention. One thing I have found invaluable, too, is being able to prepare them well ahead, which gives you that organised feeling. This is a particularly lovely combination of vegetables, but you can vary it with whatever is available.
|Vegetable quantities are prepared weights|
|12 shallots, peeled|
|12 oz (350 g) peeled and deseeded butternut squash|
|12 oz (350 g) peeled sweet potato|
|12 oz (350 g) peeled swede|
|12 oz (350 g) peeled celeriac|
|1 tablespoon freshly chopped mixed herbs (rosemary and thyme, for example)|
|2 large cloves garlic, peeled and crushed|
|3 tablespoons olive oil|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 7, 425°F (220°C).|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a baking tray measuring 11 x 16 inches (28 x 40 cm).
This recipe is taken from How to Cook Book Two.
All you do is cut the vegetables into large, chunky pieces (no smaller than 1½ inches/4 cm) – leaving the celeriac until last, as it may discolour if left for too long – place in a large bowl, then add the herbs, garlic, olive oil and lots of seasoning and just use your hands to mix them.
The prepared vegetables can now be kept in a sealed plastic bag in the fridge for 2-3 days.
When you're ready to cook the vegetables, spread them out on the baking tray and cook in the pre-heated oven on a high shelf for 30-40 minutes, until they're tender and turning brown at the edges.
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