"Season of mists and mellow fruitfulness ..." Beautiful Autumn

October 15, 2017

We are at the time of year when nature's larder is bulging with colourful fruits, squashes, seeds & berries.  Here is a flavour of what we can do with roasted root vegetables & squash, Goats' cheese & walnuts - I'm serving this with a roast duck, but it would make a great veggie dish or open sandwich with rocket leaves and a drizzle of balsamic glaze.

 

 

Recipe for Roasted Root Veg

 

Serves 6

 

  • 6 garlic cloves, unpeeled

  • 1 celariac, peeled and cubed

  • 1/2 butternut squash, peeled & chopped

  •  3 carrots, peeled and cut into batons

  • 4 fresh beetroot, peeled and sliced

  • 6 shallots, peeled and halved

  • 60g (2oz) E.V. Olive Oil

  • 1 tsp sea salt

  • fresh ground black pepper

  • Balsamic vinegar

 

  1. Preheat the oven to 200 degrees C, 400 degrees F or Gas mark 6.

  2. After chopping all your veg (vary the size and shape of the vegetables to make it look more appealing), lay on the bottom of a large baking tin - throw the unpeeled garlic cloves in to cook in their skins.  Cooking them this way caramelises them and you can squeeze it out to smear on your bread.  Season well and drizzle with olive oil.

  3. Cook for about an hour - after tossing and mixing from time to time during the cooking process.

  4. Drizzle with Balsalmic vinegar 10 minutes before the end of the cooking time.

  5. Serve hot as a side to roast meats, or as a veggie dish with Goats' cheese, caramelised onion & walnuts on a bed of rocket or eat it cold as a salad.

 

 

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,