Veg out – roasted vegetables

These roasted vegetables are from Jamie Oliver’s show Oliver’s Twist and was made to accompany a lovely roast chicken.

Roasted Parsnips

Par boil parsnips in some salted water. Drain and add a tablespoon of good honey and fresh thyme (quickly dipped in boiling water to release flavour). Toss to coat all the parsnip and add to roasting pan.

Roasted butternut squash

Quarter a washed unpeeled butternut squash and toss in a bit of olive oil. Season with salt and pepper. Sprinkle with smoked paprika and line on roasting pan, peels down.

Carrots

Not roasted, but a great accompaniment with the rest of the vegetables. Boil carrots with a tablespoon of sugar and a sprinkling of cumin seeds (whole) and a knob of butter. Drain when carrots are soft and serve.

Fried/Steamed Savoy Cabbage with Worcestershire Sauce

Wash and finely slice the outer green leaves of a savoy cabbage (stalk removed) and add to a frying pan with some good quality olive oil. Toss for a few minutes and add the rest of the sliced cabbage (centre and thick stalks removed). Toss in with a few tablespoons of Worcerstershire sauce for another five minutes. Take off heat and rest.

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