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12 September 2014,12:57 by
Ponmathi Srilekha.S

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VEGETABLES ROASTED WITH VINEGAR AND ROSEMARY

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Steam the vegetables together over boiling water for 5 minutes until just beginning to become tender. Place in a roasting pan large enough to hold them in a single layer.
  • Gently heat together the butter, olive oil, vinegar and rosemary and pour over the vegetables. Sprinkle with a pinch of sugar and the coriander seeds and season generously with the salt and pepper, turning the vegetables until well coated.
  • Roast in the oven at 180°C/350°F/gas mark 4, for about 1 hour, until evenly browned, basting and turning frequently. Transfer the vegetables to a heated serving dish.
  • Place the roasting pan over a medium heat and pour in the vermouth and stock. Bring to the boil, scraping up any sediment from the bottom of the pan.
  • Simmer for a few minutes, then season with salt, pepper and a pinch more sugar. Add the cornflour and stir continuously until thickened. Strain and pour the gravy over the vegetables.  

INGREDIENTS

  • 10 small potatoes
  • 5 small onions
  • 4 small parsnips, cut into lengths
  • 4 large carrots, cut into
  • 2 inch lengths
  • 6 Jerusalem artichokes
  • 2 small butternut squash, peeled, deseeded and cut into cubes
  • 100 grams unsalted butter, melted
  • 3 tablespoon sesame oil
  • 4 tablespoon balsamic vinegar
  • 5 sprigs rosemary sugar
  • 2 teaspoon coriander seeds, crushed
  • Coarse sea salt and coarsely ground black pepper
  • 4 tablespoon dry vermouth
  • 300 ml Strong Vegetable Stock  
  • 2 teaspoon cornflour, blended with a little water or stock
  • Flat-leafed parsley, to garnish

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