Autumn and Winter
Simply combine a variety of seasonal vegetables into a warm and inspiring side dish. Some of the vegetables are known as ‘forgotten’ vegetables. And although some are forgotten for a very good reason, you will find most forgotten vegetables very tasty and colourful. This dish will allow you to taste the individual and combined flavours. Don’t worry if you have some left over: it’s even better the next day.
Combine with a meat stew (beef, lam, wild boar), Coq au Vin or Lamb Shank.
A simple full-bodied red wine will work very well with the dish.
Here is what you need:
- Parsley Root
- Sweet potato
- Truffle potato
- Jerusalem Artichoke
- Red and Yellow Beetroot
- Black Carrot
- Olive Oil
- Black Pepper.
Wash and clean the vegetables. You don’t need all of the above, but make sure you have a nice variety. Peel the vegetables if so required, but don’t peel truffle potato. Slice the truffle potato, this way you will be able to see the great pattern of the potato later on. Cut the other vegetables in chunks, making sure they are all of similar size. Sprinkle with olive oil, making sure everything is nicely covered. Add a bit more if in doubt. Add sprigs of thyme and rosemary.
Heat the oven to 180° Celsius. Put in the oven (upper half) for 60 minutes or longer. Mix after 15, 30 and 45 minutes. You may want to increase the heat to add a nice golden color to the vegetables. Remove sprigs and serve with black pepper.
Please note there is no need to add onions or garlic. The combination of vegetables, herbs and oil should do the trick.