SAVORY ROASTED ROOT VEGETABLES RECIPE | ALLRECIPES
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
Provided by mgoblue1
Categories Greens Side Dishes
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
- Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 143 calories, CarbohydrateContent 20.8 g, FatContent 4.9 g, FiberContent 4.2 g, ProteinContent 2.8 g, SaturatedFatContent 0.7 g, SodiumContent 95.3 mg, SugarContent 4.8 g
PAPPARDELLE WITH MIXED WILD MUSHROOMS RECIPE | JAMIE ...
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be — I don't like sweaty mushrooms in plastic containers — but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
Provided by Jamie Oliver
Categories main-dish
Yield Serves 4
Number Of Ingredients 10
Steps:
- Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
- Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
More about "roasted winter vegetables jamie oliver recipes"
SAVORY ROASTED ROOT VEGETABLES RECIPE | ALLRECIPES
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
From allrecipes.com
Reviews 4.5
Total Time 1 hours 15 minutes
Category Greens Side Dishes
Calories 143 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 15 minutes
Category Greens Side Dishes
Calories 143 calories per serving
- Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
See details
PAPPARDELLE WITH MIXED WILD MUSHROOMS RECIPE | JAMIE ...
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be — I don't like sweaty mushrooms in plastic containers — but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
From foodnetwork.com
Reviews 4.4
Category main-dish
From foodnetwork.com
Reviews 4.4
Category main-dish
- Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
See details
PAPPARDELLE WITH MIXED WILD MUSHROOMS RECIPE | JAMIE ...
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be — I don't like sweaty mushrooms in plastic containers — but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
From foodnetwork.com
Reviews 4.4
Category main-dish
From foodnetwork.com
Reviews 4.4
Category main-dish
- Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
See details
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SAVORY ROASTED ROOT VEGETABLES RECIPE | ALLRECIPES
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