Monday, 10 December 2012

Apple roast vegetables


10 Exquisa potatoes, 2 carrots, 2 parsnips, 2 apples, olive oil,

parsley, basil.
Serves: 4 preparation: 1 hour

French, or haute cuisine would have us believe that the success of a dish, depends on the quality of the sauce. Whilst a good sauce can absolutely transform a dish and demonstrate the skill of the chef... it doesn't need to be anything complex to impress. This cooking technique is a combination of Italian-style olive oil roasting and steaming which retains every bit of the flavour of the ingredients and forms a wonderful, tangy apple sauce. Perfect when served with pork as part of a Sunday roast.

1) Slice the potatoes in half, peel the carrot and potato and cut into chunks roughly the same size as the potatoes.

2) Peel and core the apple, then slice into small chunks

3) Toss the apple and vegetables in olive oil, salt, black pepper, freshly chopped parsley and basil, then roast for an hour in a covered dish at 200 degrees. I toss the dish half way through, then again at the end of the hour, causing the softened apple to coat the vegetables like a sauce.

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