We
took a recipe from Donal Skehan’s Good
Mood Food, scaled it up hugely and vaguely, and added a lot of turnips. The results were delicious. Whitsend’s turnips, we discovered, are
particularly tasty when roasted with honey.
A mixture of New Zealand spinach and red leaf lettuce rounded out the
plate.
The
recipe below is the original starting point, more or less.
Ingredients
2
large carrots
10
baby potatoes
2
Tbsp. honey
1
Tbsp. olive oil
Hot
chili flakes to taste
Some
rosemary
Some
thyme
Salt
and pepper
Salad
leaves
Dressing
1
garlic clove or equivalent amount of garlic scapes
One
handful of parsley
3
Tbsp. olive oil
1
Tbsp. balsamic vinegar
Salt
and pepper
Preheat
the oven to 425F.
Chop
the vegetables into substantial chunks and put into a large roasting tray. Drizzle the honey and olive oil over the
chunks and then sprinkle with the chili flakes, herbs, salt and pepper. Cook in the oven for about 40 minutes,
stirring the vegetables about 3 times in this time frame.
Meanwhile:
for the dressing, finely chop the garlic together with the parsley, then
combine with the olive oil and vinegar.
Whisk it all together and season with salt and pepper to taste.
When
the vegetables are ready, transfer them to a glass or ceramic bowl and pour
over the dressing. Give everyone some
salad leaves with their portion of roast vegetables.
Serves
2.
