Jump to Main ContentJump to Primary Navigation

Rainbow coloured braised vegetables

Prep:

Cook:

Serves:

    These colourful vegetables make a perfect accompaniment to any meat or fish. Because they are first boiled and then slowly baked in stock, they melt in the mouth and are full of flavour. If you have any left over chicken soup you can use that instead of the stock.
    Serves 6-8

    Ingredients
    1.5 l chicken or vegetable stock
    2 courgettes
    4 fresh beetroot
    2 carrots
    2 turnips
    2 parsnips
    2 large red onions
    Salt and pepper
    Olive oil

    Method

    Pour the stock into a pan large enough to hold all the vegetables.

    Preheat your oven to 160°C.

    Peel the carrots and parsnips and cut off the ends; peel the beetroots and the turnips.

    Cut both ends of the courgettes, leaving the skin on and peel the onion, leaving it whole.

    Bring the stock to a boil, add the vegetables and then cook them at medium heat for 15 minutes. Drain the vegetables but keep the stock.

    Put your vegetables on a large roasting tin and brush them with olive oil on both sides. Add a ladle full of the stock.

    Roast the vegetables for approximately 90 minutes adding a ladle of stock every 20 minutes, until they become tender.

    Remove from the oven and transfer to a serving plate or platter. Season with the salt and black pepper, and halve the vegetables before serving.

    Method
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup