Roasted Roots with Herbs
Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together with little or no attention.
|½ swede (about 5 oz, 150 g), cut into 1 inch (2.5 cm) wedges|
|4 small whole carrots|
|4 small whole parsnips|
|1 small turnip, cut in half and then into ¾ inch (2 cm) slices|
|2 medium red onions, peeled and cut through the root into quarters|
|2 red potatoes, 5 oz (150 g) each, cut into 6 wedges|
|1 fat garlic clove, crushed|
|3 tablespoons olive oil|
|1 level tablespoon chopped mixed herbs (including thyme, rosemary and sage)|
|salt and freshly milled black pepper|
|Pre-heat the oven to its highest setting.|
|Need help with conversions?|
|You will also need a solid baking tray 16 x 12 inches (40 x 30 cm).|
This recipe is taken from Delia Smith’s Winter Collection
First scrub the carrots and parsnips, dry them well and place them in a large bowl with all the other prepared vegetables. Now add the crushed garlic, olive oil and mixed herbs; then, using your hands, mix well to make sure they all have a good coating of the oil. You can leave them like this covered with clingfilm for up to 2 hours until you are ready to cook them – in which case the oil will have nicely absorbed the flavour of the garlic and herbs.
Then arrange them on the baking sheet, sprinkle with salt and a good grinding of black pepper and cook in the pre-heated oven on a high shelf for 35-40 minutes or until they are cooked through.
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Clever Sainsbury’s has introduced this ready-to-go pack of carrots and parsnips, complete with a sprig of rosemary and some olive oil – so all we have to do is add onion and potatoes and the Christmas lunch vegetable question is resolved.
Steaming new potatoes served with butter and chopped fresh mint is always a delight, but it’s good to have a change. New potatoes roast beautifully in their skins, and if you buy the baby ones ready cleaned, there is no need to wash them and the skin
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This is an ideal recipe for making use of new potatoes that are getting a bit on the big side.
In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too – they don't need any attention; you just leave them in the oven till you're ready to serve.
Roasting vegetables is a great way of maximising their nutritional benefit as the vitamins don't leach out into the cooking water - and they're full of flavour and texture. This recipe uses all those wonderful root veg in one go.
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