Source:- Google.com.pk
Recipe: Roasted Winter Vegetables with a Maple-Ginger Glaze:-
1 pound parsnips, peeled and cut into 2x1/2-inch sticks
1 pound carrots, peeled and cut into 2x1/2-inch sticks
1 pound turnips, peeled and cut into thin wedges
1 pound Brussels sprouts, trimmed and any wilted leaves pulled off; large sprouts halved
One 4-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 2/3 cup)
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
2 teaspoons peeled and grated fresh ginger
3 tablespoons pure maple syrup
Heat the oven to 425 degrees. Spread the vegetables and the ginger matchsticks in two large, low-sided roasting pans or heavy rimmed baking sheets. Drizzle with the butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them so that they’re just one layer deep. Roast them, tossing a couple times, until tender and golden brown in spots, about 30 minutes.
In a small bowl, combine the grated ginger and maple syrup, then drizzle over the vegetables, toss to coat, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm.
Roasted cauliflower ratatouille recipe:-
If your diet is dairy-free, swap cauliflower cheese for this vibrant vegetable side dish
When cauliflower cheese is out of the question, combining cauliflower with ratatouille brings both parts of the dish alive. The marriage of Mediterranean vegetables and traditional herbs is heightened with the nutmeg, allspice and cider vinegar – mouthwatering!
SERVES
6
INGREDIENTS
150g (5½oz) cauliflower florets
80g (3oz) red pepper, deseeded and cut into 1cm (½in) chunks
80g (3oz) yellow pepper, deseeded and cut into 1cm (½in) chunks
80g (3oz) green pepper, deseeded and cut into 1cm (½in) chunks
50g (2oz) red onion, thinly sliced
50g (2oz) courgette, cut into 1cm (½in) chunks
olive oil for drizzling
1 tbsp rosemary leaves, chopped
1 tbsp thyme leaves, chopped
For the sauce:
10g (½oz) coconut oil
1 small onion, finely chopped
3 garlic cloves, crushed
1 cinnamon stick
2 bay leaves
2 thyme sprigs
2 allspice berries, finely crushed
1 tsp runny honey
2 tsp cider vinegar
150ml (5fl oz) chicken broth
200g (7oz) canned chopped tomatoes
flat-leaf parsley, chopped, to garnish
METHOD
Preheat the oven to 200°C/400°F/gas mark 6.
Blanch the cauliflower in a pan of boiling water for one minute, then drain and refresh in cold water. Pat dry with kitchen paper. Put the vegetables on a non-stick baking-tray and drizzle with the oil. Add the chopped herbs and season with salt and pepper.
Roast for 15 to 20 minutes until golden brown, turning the vegetables halfway through cooking. Remove and keep warm.
In a heavy-bottomed saucepan, melt the coconut oil over a medium heat and gently sweat the onion and garlic with the cinnamon, bay leaves, thyme and allspice until golden brown, stirring continuously.
Add the honey, cider vinegar, chicken broth and chopped tomatoes. Reduce the heat to a gentle simmer and cook for 20 minutes. Season to taste and remove the cinnamon, bay leaves and thyme before adding the roasted vegetables. Cook for five minutes to bring all the flavours together.
Serve warm with lots of chopped parsley, and try this with lamb koftas.
Roast Vegetables Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
No comments:
Post a Comment