Sweet autumn vegetable roast with apples
Oct. 14th, 2013 08:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis evening I had planned to make the autumn vegetable roast from easy vegetarian one-pot, but I had some white wine and a craving for Tarragon Chicken Tray Bake - but neither tarragon nor chicken. A bit of googling, the vague process outline from In the Kitchen's spicy vegetable bake, and this happened:
Difficulty: Unlike its parent recipe from In the Kitchen, this works as a simple all-in-one-dish tray bake. Some faffing about with the oven and adding two final ingredients toward the end is recommended for ideal results, though.
Diet: Subtract things you don't or can't eat, add others! Easy done. Unless you are allergic to all vegetables ever, that is. Or allergic to apples. If allergic to apples, perhaps try white wine and tarragon as per the link above?
2-3 tbps of cooking oil
Rosemary, thyme and pepper
1 x new season apple (I used a small Gala), cut into cubes about 1.5 cm
1/2 to 1 cup of white wine (I would steer away from very dry vintages)
1 can pre-soaked chickpeas
The following vegetable combination makes 4 servings as a stand-alone everyday meal
6 small chat potatoes, stabbed with fork so they absorb flavour
4 whole garlic cloves
2 tomatoes, cut into 1/6 slices
1 fennel bulb, separated into stalks
Cut the following into chunks roughly the size of the small potatoes
2 fat parsnips,
1 wedge of pumpkin (er... about 4 cm at the rind? I don't even know what kind of pumpkin it was originally. A tasty swiss pumpkin!)
1 or 2 carrots
I had also intended to add a mélange of seasonal mushrooms, but forgot. Various other vegetables might be used if so inclined.
What you do:
Preheat oven to 180/200 degrees C**. Pop all your veg, and the apples, but not the chickpeas, into a baking tray. Mix oil, rosemary and thyme, and drizzle over veg. Turn them to spread the dressing.
Roast vegetables for half an hour. Open oven. Pour wine over the top and add chickpeas. Turn vegetables to combine. Roast for a further half hour (I would suggest turning again after 15 min) or until pumpkin is soft, potatoes soft inside, and parsnip not too crunch.**
This works perfectly well as a one-pot meal. If I were serving it at a dinner party, though, I would accompany it with something... I'm thinking of my mother's cold rice and apple salad, which doesn't seem to be duplicated online but is not entirely unlike this rice salad here. Chronic meat-eaters might find baked vegetables like this a good accompaniment to roast chicken (stuff with sliced apples? Or is that overkill on the apples... lemon might counter-balance the sweetness nicely).
~
** I haven't worked out the ideal temperature / time ratio. An hour was nooot quite enough at 180 degrees. Either up the temperature or extend the time! I have this problem with the spicy vegetable bake, too.
Difficulty: Unlike its parent recipe from In the Kitchen, this works as a simple all-in-one-dish tray bake. Some faffing about with the oven and adding two final ingredients toward the end is recommended for ideal results, though.
Diet: Subtract things you don't or can't eat, add others! Easy done. Unless you are allergic to all vegetables ever, that is. Or allergic to apples. If allergic to apples, perhaps try white wine and tarragon as per the link above?
2-3 tbps of cooking oil
Rosemary, thyme and pepper
1 x new season apple (I used a small Gala), cut into cubes about 1.5 cm
1/2 to 1 cup of white wine (I would steer away from very dry vintages)
1 can pre-soaked chickpeas
The following vegetable combination makes 4 servings as a stand-alone everyday meal
6 small chat potatoes, stabbed with fork so they absorb flavour
4 whole garlic cloves
2 tomatoes, cut into 1/6 slices
1 fennel bulb, separated into stalks
Cut the following into chunks roughly the size of the small potatoes
2 fat parsnips,
1 wedge of pumpkin (er... about 4 cm at the rind? I don't even know what kind of pumpkin it was originally. A tasty swiss pumpkin!)
1 or 2 carrots
I had also intended to add a mélange of seasonal mushrooms, but forgot. Various other vegetables might be used if so inclined.
What you do:
Preheat oven to 180/200 degrees C**. Pop all your veg, and the apples, but not the chickpeas, into a baking tray. Mix oil, rosemary and thyme, and drizzle over veg. Turn them to spread the dressing.
Roast vegetables for half an hour. Open oven. Pour wine over the top and add chickpeas. Turn vegetables to combine. Roast for a further half hour (I would suggest turning again after 15 min) or until pumpkin is soft, potatoes soft inside, and parsnip not too crunch.**
This works perfectly well as a one-pot meal. If I were serving it at a dinner party, though, I would accompany it with something... I'm thinking of my mother's cold rice and apple salad, which doesn't seem to be duplicated online but is not entirely unlike this rice salad here. Chronic meat-eaters might find baked vegetables like this a good accompaniment to roast chicken (stuff with sliced apples? Or is that overkill on the apples... lemon might counter-balance the sweetness nicely).
~
** I haven't worked out the ideal temperature / time ratio. An hour was nooot quite enough at 180 degrees. Either up the temperature or extend the time! I have this problem with the spicy vegetable bake, too.