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Receta Spiced Roasted Root Vegetables

by Global Cookbook

Ingredientes

4 x Carrots, peeled and thickly sliced on the diagonal 250 gm Peeled and cubed swede, (8oz) 1 x Brown onion, peeled and cut into eight wedges 1 x Red onion, peeled and cut into eight wedges 2 x Leeks, thickly sliced on the diagonal 6 x Cloves garlic, peeled and kept whole 1/2 tsp Black mustard seeds, lightly crushed 1/2 tsp Coriander seeds, lightly crushed

2 x Cm, (1 inch) piece fresh root ginger, finely grated     Salt and freshly grnd black pepper 2 Tbsp. Extra virgin olive oil 15 gm Butter, ( 1/2oz) 75 ml Dry white wine, (3fl ounce) 1 Tbsp. Freshly minced flat leaf parsley 12 slc French bread

Direcciones

1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
2. Place all the prepared vegetables in a large roasting tray.
3. Sprinkle over the crushed mustard and coriander seeds and squeeze over the ginger pulp to extract the juice, throw away the flesh.
4. Add in seasoning and drizzle over the extra virgin olive oil and dot with the butter. Roast in the preheated oven for 30 min, stirring occasionally.
5. Pour over the wine and return to the oven for a further 10 min. Garnish with the minced parsley.
6. For a delicious addition toast one side of the slices of French bread under a preheated warm grill till golden.
7. Sprinkle the cheese proportionately onto the untoasted side and place under the warm grill till bubbling and golden brown. Serve with the roasted vegetables.
8. NOTES : A medley of roasted root vegetables flavoured with spices and white wine.

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