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More Roast Vegetables

January 20, 2008 Leave a comment

Another variation on good old roast veg – more traditional flavours this time.

Ingredients

  • 2 medium parsnips
  • 1 medium carrot
  • 1 medium potato
  • 1 stick of celery
  • 2 spring onions
  • 2-3 tbsp parmesan or gruyère shavings
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • ½ tsp garlic granules
  • 1 large pinch of ground black pepper
  • 2 large pinches of sea salt
  • 1 pinch of dried thyme
  • ½ tsp of sugar

Method

Peel the parsnips and carrot, then chop all the vegetables (except the spring onions) into rough chunks. Place in a pan, barely cover with cold water and add the salt. Bring to the boil and simmer for 3-4 mins. While simmering, mix the remaining ingredients except the cheese and spring onions.

Turn off the heat and drain the vegetables and place back on the hot ring and let them dry off for a minute. Chop the spring onions and add them plus the mix of oils, etc to the pan. Shake or stir the vegetables around to ensure all are well coated.

Pour the coated vegetables into a preheated casserole dish and sprinkle with the cheese. Place in a preheated oven at 180°C and roast for 45 mins or until the topmost vegetables are browned nicely and the potato is cooked through.

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Roast Vegetable Casserole

December 12, 2007 Leave a comment

Winter draws in and a wee winter warmer of root veg keeps out the cold nicely!

Ingredients

  • 2 sweet potatoes
  • 1 carrot
  • 1 parsnip
  • 2 sticks of celery
  • 2 spring onions
  • 6 brussel sprouts
  • 4 cloves of garlic (preferably smoked)
  • ½ a small onion
  • 1 tbsp of honey
  • A large pinch of pimento powder
  • A small pinch of cayenne
  • A large pinch of ground black pepper
  • 100ml olive oil
  • 100ml boiling water

Method

Peel and crush the garlic, finely chop the onion and combine with the pimento, cayenne, pepper and olive oil. Stir well and set aside.

Preheat the oven to 180°C. Peel and chop the remaining vegetables to roughly the same size (1cm chunks).

Heat a pan over a med-high heat and pour in the olive oil mixture and, when it starts to fry, toss in the root veg and stir. Add the remainder of the veg after a 2-3 minutes. Dissolve the honey in the boiling water and pour into the pan after 3-4 minutes.

Preheat a casserole large enough for all the vegetables in the the oven. Pour the contents of the pan into the casseole and roast in the oven for 30-40 minutes until nicely browned on top.