2019-11-01 In The Moment

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festive food

1

Preheat the oven to 180°C/350°F.

Scrub the carrots to make them

rough, then add to a saucepan of cold

salted water with the star anise. Set

over a medium heat and bring to a low

simmer for 10 minutes, then remove from

the water and leave to cool. Slice in half

lengthways, rub with vegetable oil and

place on a sheet pan with a light covering

of salt to season.

2

Put the potatoes in a saucepan of

cold salted water. Set over a medium

heat and bring to a low simmer for about

15 minutes until they are just starting to

flake and break up. Drain the potatoes

using a fine mesh sieve and set over the

warm pan (no longer on the heat) for 10

minutes to dry out completely. Toss with

a little oil and add salt and white pepper.

Transfer to the sheet pan with the carrots.

3

Rub a little vegetable oil , then maple

syrup over the parsnips to form

a thin glaze. Put on the sheet pan and

sprinkle with a little salt to season. Toss

the celeriac/celery root cubes with some

vegetable oil and ½ teaspoon of salt and

transfer to the sheet pan.

4

Remove any seeds from the

pumpkin slices, rub with vegetable

oil to coat, then sprinkle lightly with cumin

seeds. Arrange skin-side down on the

sheet pan. Rub the sweet potato slices

with vegetable oil, then rub the flesh with

the miso paste and transfer. Add the

onion and drizzle with vegetable oil.

5

Sprinkle marjoram, sage and thyme

leaves over the top and roast for

30-40 minutes or until the potatoes are

golden brown. Serve immediately.

Oven-roasted

roots

This dish takes a little bit

of preparation, but the end

result is well worth it

METHOD

INGREDIENTS

SERVES 4

4 carrots, unpeeled

1 star anise

4 large potatoes, peeled and cut

in half

4 parsnips, peeled and cut into

quarters lengthways

pinch of cumin seeds

drizzle of maple syrup

1 celeriac/celery root, peeled and

diced into 1cm (3⁄^8 in) cubes

1 small pumpkin, unpeeled and

sliced into 2cm (¾ in) wedges

1 large sweet potato, peeled and

sliced into 2cm (¾ in) rounds

1 tsp miso paste

2 onions, trimmed and quartered

a handful of fresh marjoram,

thyme and sage leaves

salt and ground white pepper

vegetable oil, to coat

“Every side should

add something a

little special at

Christmastime”

Pho

tog

rap

hy^ S

tev

e^ Pa

inte

r

Recipe reproduced with permission from

The Flexitarian Cookbook (Ryland Peters &

Small, £ 1 4. 99 ), out now.