roasted roots with mustard, rosemary and honey
At the beginning of January I promised you I would try out a recipe from every cookery book I have got and never used as a new year’s resolution BUT here I am blogging a recipe from the trusted River Cottage Everyday book by Hugh Fearnley-Whittingstall. Oh well! Must try harder next recipe. I decided to blog a vegetable dish because humble vegetables often get overlooked and people end up cooking them in the same old, boring way. But there’s no need for that. I love roasted vegetables and the combination of mustard, honey and rosemary works really well, I think. I will certainly make these babies again. They are ideal to serve with meat, fish, etc. I have used parnsips, celeriac and carrots but as parsnips don’t exist in Italy you could perhaps use turnips or sweet potatoes instead.
INGREDIENTS
- 1.5 Kg. mixed root vegetables such as parsnip, carrot, celeriac, turnip
- 3 tablespoons whole grain mustard
- 2-3 tablespoons runny honey
- 100 ml. olive oil
- 2 to 3 large sprigs rosemary
- sea salt and freshly ground black pepper
METHOD
1. Preheat oven to 180 C. Peel the root vegetables and cut into bite-size chunks.
2. Combine mustard, honey and oil in a large bowl. Add rosemary, salt and pepper. Add vegetables. Mix well with your hands to coat, then transfer to a roasting pan big enough to hold the vegetables in a single layer.
3. Cover the dish with foil and place in oven. Cook for 30 minutes, then uncover and give everything a good stir. Turn heat up to 200 degrees and continue roasting for another 30 minutes, or until vegetables are tender in the middle and crispy and caramelized.
Provata! Davvero un modo speciale per mangiare più verdura. Il problema è che la parsnip, pastinaca (o pasternak in russo!! che nome poetico) qui non c’è e i miei patetici tentativi di coltivarla sono falliti