Sunday, 14 October 2007

Time to roast some roots!

I love this time of year, when there are root veg aplenty.

A couple of nights ago we, had roast root veg, Yorkshire pudding, vegetarian sausage and gravy. Sorry, I wasn't as organised as Nic, so no photo of the finished dish. However, this is roughly how I made it:
Roast root veg, Yorkshire pud and red onion gravy
4oz plain flour sifted
1 egg
1/2 pint milk
pinch of salt
2 medium carrots
1 medium parsnip
1 small sweet potato
1/2 small butternut squash
Olive oil
Black pepper
Salt
1 small red onion
1 tbsp olive oil
1 tbsp plain flour
1/2 pint veg stock
1 tsp Marmite
Black pepper
Cauldron Lincolnshire Sausages

  1. Make your Yorkshire pudding batter, putting all of the ingredients into a hand blender and whizz it up into a smooth batter. Leave to stand for 2 hours.
  2. Cut some carrots, parsnips, squash, sweet potato or any other root veg you have to hand, into chunky batons. Place them into a large bowl, glug on some olive oil, throw in a few springs of fresh thyme, grind some black pepper and chuck on a bit of salt. Give it all a good stir and leave to stand if you have time.
  3. Pre-heat over to around 200°C, gas mark 6. Place veg on a backing tray and place into top of the oven for approx 30 minutes.
  4. Once the veg are looking part roasted, move the tray to the middle shelf. Pour a some Sunflower oil into Yorkshire pudding tray and place on top shelf of the oven. Turn the heat up to 220°C, gas mark 7.
  5. Put the sausages onto another baking sheet and place in the oven, or cook them in a frying pan, or under the grill. Keep warm once cooked.
  6. When the oil in the Yorkshire pudding tray is very hot, pour some batter in. It should sizzle. Place back into the oven for about 20 minutes, or until the puddings are well risen and golden.
  7. Heat the olive oil in a saucepan and gentle fry the red onion until soft. Stir in the flour and keep stirring for a minute over a low head. Add a little stock (dissolve the Marmite in the stock first) and mix well to eliminate any lumps. Add more stock a little at a time. Bring to the boil, while stirring continuously, until the gravy starts to thicken.
  8. Serve with a nice red wine.

2 comments:

Nic Dafis said...

Mmmm, gotta love them roasties. Jude and Al are coming down here for bonfire night, this might make a good supper for us.

maffablog said...

Hope I got the recipe about right. I started the post Sunday evening, but got distracted by Michael Palin. And some wine.