You are currently searching all entries for Jerusalem Artichokes (Show All)

Seasonal Roasted Organic Vegetables

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (1)

Ingredients

Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !

Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)

Cooking Instructions

Peel or wash a selection of seasonal organic vegetables and prepare as follows:

  1. Cut vegetables into large chunks (see Tip)
  2. Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
  3. Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
  4. Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
  5. To avoid overcooking add Courgettes and Aubergine half way through cooking.

(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry) 

Previous Page Viewing page 2 of 2