roast vegetable recipes
Back to the roots #2 – Festive recipes: Parsnip and/or Jerusalem artichoke maple roasties
Continuing with the festive theme, here is another roast vegetable recipe which can accompany any chosen Christmas dinner meats or veggie roast. I think it will particularly delicious with goose.Once again this is a stress-free recipe which does not require extensive preparation. It is versatile enough for you to use with many of the white root vegetables that you can find in your Riverside Market Garden festive vegetable box. Personally I have great difficulty stopping myself from devouring these before I place them on the dinner table. Let’s hope I manage it this time for the family’s sake!
Don’t forget to order your festive Riverside Market Garden vegetable box by Wednesday 16 December here: https://store.buckybox.com/riverside-market-garden
Ingredients (feed 4-6 as part of a roast dinner)
- 6 Jerusalem artichokes (around 250g)
- 1 large parsnip (around 200g)
- 2 Tbsp maple syrup
- 2-3 Tbsp balsamic vinegar
- ½ tsp dried thyme
- 1 bay leaf
- ¼ tsp ground nutmeg
- 1 tsp ground salt to season
- 2-3 Tbsp olive oil to dress
Preparation
- Wash the artichoke and parsnip well with a brush or peel. I prefer both vegetable with the skin on if you cut off any ‘hairy’ bits and chop the top and tail off.
- Roughly chop and mix well with all ingredients in a baking tray.
- Roast for 40 minutes in a medium oven (180 centigrade) or until cooked enough to pierce with a fork but not falling apart.
- Particularly delicious with roast goose, duck or a hearty nut roast.
Back to the roots #3 – December festive recipes: Parsnip or celeriac oven chips with beetroot dip
Back to the roots #1– Festive recipes: The Mixed Root Roast with Dukkah
![RoastVeg[studiolit]_2web](https://liaskitchendotcom.files.wordpress.com/2015/12/roastvegstudiolit_2web1.jpg?w=705)
Ingredients (feed 4-6 as part of a Christmas or other roast dinner)
- 600g mixed root vegetable, coarsely chopped (use equal amounts of e.g. parsnip, carrot and Jerusalem artichokes or celeriac and or 200g of each)
- 3 leeks, coarsely chopped
- ½ tsp dried thyme
- ½ tsp ajwain/carom seeds or dried oregano (optional)
- 2 Tbsp. sesame seeds
- 1 tsp salt
- Olive oil
- 2 Tbsp Dukkah mixture (optional- see recipe here https://liaskitchen.com/2015/12/12/the-wonderful-dukkah-condiment/)
Preparation
- Peel or wash the root vegetable well with a brush and coarsely chop it together with leek.
- If using celeriac and Jerusalem artichokes place these in a bowl of acidulated water to avoid them turning brown, i.e. water with some lemon juice or vinegar.
- In a baking tray pour enough olive oil to line its wide base.
- Stir fry the vegetable and leek for 5 minutes after adding the salt and thyme.
- Add the sesame, adjwein or oregano (optional) and stir to make sure all veg is coated well in the oil.
- Roast for 40 minutes in a medium oven (180 centigrade) until the veg is cooked enough to pierce with a fork but does not fall apart.
- Sprinkle with the Dukkah mixture generously once you have removed from the oven. If you do not want to add the Dukkah season to taste adding a couple of pinches of salt.
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