Pot Roast Winter Vegetables
Having just come into the summer months I’m already looking ahead at recipes for this coming autum and winter. This is a hearty, warming, simple and cheap meal, ideal for vegetarians although you can of course add meat if you’re not!
Having just come into the summer months I’m already looking ahead at recipes for this coming autumn and winter. This is a hearty, warming, simple and cheap meal, ideal for vegetarians although you can of course add meat if you’re not!
- 2 Onions
- 4 Parsnips
- 1 Butternut squash
- 3 Carrots
- 1 Large handful of fresh sage
- 2 tbsp Extra virgin olive oil
- 1 Glass of white wine
- 400 g (14.1oz) Tinned flageolet beans
- 1 Pinch of salt and black pepper
- 3 Cloves of garlic
- 1 Handful of fresh flat-leaf parsley
- 1 tbsp Olive oil
Pre heat the oven to 200°C/400°F/gas mark 6
Peel and slice the onions. Peel the parsnips and quarter them length ways. De-seed the butternut squash and cut it into large chunks (leaving the skin on). Peel the carrots and slice them diagonally. Roughly chop the sage.
Put all the vegetables, except the beans, into a casserole dish with the extra virgin olive oil, white wine and sage. Cook in the oven for 1 hour with the lid on.
Add the drained beans and cook for another 30 minutes with the lid off. You may want to add a little water or vegetable stock if it seems to be getting too dry.
Just before serving; zap the garlic with the parsley and a tablespoon of olive oil in a food processor. Season and stir into the casserole.
This is one of those dishes that’s great with hot crusty bread! I tend to use the part baked baguettes you can get from the local supermarket – they’re cheap and have a relatively good shelf life!
If you haven’t got fresh sage use a little bit of dried instead.
Likewise, if you haven’t got a food processor to hand try making some garlic butter – I just mix butter with some garlic granules and dried parsley – and then, when the “part baked” bread is halfway through cooking, I open it up either lengthwise or across (but don’t cut all the way through), slather it with the garlic butter and then pop it back into the oven on a tray for the remainder of the cooking time until the bread turns brown. The baguettes I use take around 7-10 minutes to cook through completely so split after 3-5 minutes, roughly shove the garlic butter into it and put back in the oven for a further 3-5 minutes. This allows the garlic butter to soak into the bread.