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Archive for November 10th, 2010

A friend roasts a root vegetable mixture which includes beetroot, which we love, so I thought I would try it myself.  I had intended to adapt my usual recipe,  Roast Mixed Vegetables with Balsamic Vinegar, which includes onions (preferably red ones) but then a link to this recipe appeared in my Inbox.

This recipe, Roast Root Vegetables, comes from the online newsletter Good to Know Recipes.  As the original says, the beetroot will ‘bleed’ and colour the other vegetables: it certainly makes this a pretty dish and for this reason I have re-named the recipe.  I tried adding Swede as well but felt it needed longer cooking, in fact I have increased the cooking times a little, however I did not find it necessary to parboil the parsnip providing it was cut to a similar size as the carrot and added at the same time.   All the root vegetables should be cut into similar sized pieces in order to cook evenly.  I particularly like the addition of fresh orange juice which gives a fruity sweetness to the vegetables, without making them too sugary.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Rosy Roast Root Vegetables
(Serves 8)

500g/1lb 2ozs swede, peeled & cut into chunks
500g/1lb 2ozs raw beetroot, peeled & quartered
500g/1lb 2ozs carrots, peeled & cut into chunks
500g/1lb 2ozs parsnips, peeled & roughly chopped
6tbsp olive oil
500g/1lb 2ozs sweet potatoes, roughly chopped
250g /9oz leeks, roughly chopped & rinsed to remove any sand
1 orange, juiced – more if the orange is small
3tbsp roughly chopped parsley
Salt & black pepper

1.  Preheat the oven to 200°C/400°F/Gas 6.

2.  Place the swede into a large roasting tin.  Add the olive oil, season and mix well.  Cover and roast in the oven for 10minutes.

3.  Add the beetroot, carrots and parsnips, stir well, replace cover and continue to roast for about 40 minutes.

4.  Add the sweet potatoes and leeks. Stir well and roast for a further 10 mins.  Remove the cover for a final 10 minutes.

5.  Check with a knife that each of the different vegetables are cooked through, giving them a little longer if required.

6.  Pour over the orange juice, stir in and return to the oven so that the orange is heated through.  Remove from the oven, sprinkle with parsley and serve.

7.  Serve either with a roast meat for Sunday lunch, when pieces of potato could be combined and roasted with the other vegetables.  Alternatively, serve with rice or couscous, with or without meat, as a vegetarian dish.

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