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Roasted root vegetables
Ingredients
- Three parsnips, stems trimmed
- Eight rainbow carrots, cleaned and halved
- One red onion, peeled and sliced into 1-inch wedges
- One cup of baby turnips, halved
- Two-inch knob of fresh ginger, peeled and sliced
- Flaky sea salt and fresh cracked pepper, to taste
- Six tablespoons unsalted butter, divided
- Half a cup of chicken stock
- One lemon, for zesting
- Two tablespoons chopped fresh herbs (rosemary and thyme)
Method
Preheat oven to 425F (220C). Prepare parsnips by slicing them into quarters, slicing fist in half and then again in half lengthwise to create two-inch pieces.
Heat a skillet over high heat and drizzle with oil, once hot sear vegetables in batches, starting with carrots followed by red onions, turnips, and parsnips.
Season generously with salt, pepper, and drizzle with more olive oil to coat, continue cooking until caramelised.
Add sliced ginger and stir in half the butter, once melted drizzle in chicken stock to just cover the bottom of the pan.
Bring to a boil before roasting in the oven until tender. To finish, toss vegetables with fresh chopped herbs and remaining butter.
Crunchy garnish
The roasted vegetables can even have a crunchy garnish on top, such as toasted pepitas (a pumpkin seed, typically hulled and roasted).
Crush toasted pepitas in a mortar and pestle, add a pinch of salt and chilli flakes, and crush a touch more, then top the garnish on the roasted vegetables.
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