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A delicious roast deserves fantastic veg and these twice cook winter vegetables are just the ticket.
Servings 4
Calories 158 kcal
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins

Ingredients
 

  • 1 small swede, peeled
  • 2 kholrabi, peeled
  • 4 medium carrots, peeled
  • 2 turnips, peeled
  • 2 heads fennel, tough outside leaves trimmed and cut in half lengthways
  • 1 leek, washed and trimmed (Any root veg will do really)
  • extra virgin olive oil, depends on the size of the pan you are using.
  • 1 garlic head
  • 2 sprigs fresh thyme
  • salt and freshly ground black pepper

Instructions
 

  • Pre-heat the oven to 180C Gas 4.
  • Cu the swede, kohlrabi into nice 2cm wedges.
  • Cut the kohlrabi into 8 wedges.
  • Cut each of the carrots in half lengthways and then into 4 pieces.
  • Cut the leek into thick 5cm lengths.
  • Pack all the veg into an ovenproof saucepan (the more compact the veg is, the less oil you will use).
  • Add the garlic, thyme, table salt and ground pepper.
  • Pour enough oil in to cover the veg completely.
  • Heat through gently on the stove until the oil is hot and just bubbling, not boiling.
  • Cover and place the pan in the oven.
  • Cook for 45 minutes, then check if a knife slides through the cooked veg with ease but not falling apart.
  • Remove the pan and leave the veg to cool slightly, then lift out with a slotted spoon, and chill until needed (it is best if you can leave the veg to cool completely in the oil, and chill the veg will keep for 2 weeks in a fridge)
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Nutrition Facts
Twice Cooked Winter Vegetables
Amount per Serving
Calories
158
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Sodium
 
175
mg
8
%
Potassium
 
1393
mg
40
%
Carbohydrates
 
35
g
12
%
Fiber
 
12
g
50
%
Sugar
 
12
g
13
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, Vegetables
Cuisine ITV This Morning, Winter
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