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.
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.
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.