MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Roasted root vegetables with herb vinaigrette
Description
This dish of oven-roasted vegetables with a homemade vinaigrette is a recent discovery that I adopted immediately. Perfect for a 'Green Monday', it proves that eating without meat doesn't mean giving up taste. Root vegetables, rich in flavour and texture, become a truly complete dish when accompanied by fresh herbs, feta cheese and - why not - a few crunchy nuts. A vegetarian recipe that's easy, generous and accessible to everyone.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Preheat the oven to 180°C (fan assisted).
2. Prepare the vegetables :
Peel the carrots, rutabaga and turnips. Cut them into sticks or slices, depending on their shape. Wash the new potatoes and cut them in half if they are large.
Place all the vegetables in a large ovenproof dish with the whole garlic cloves (unpeeled).
3. Season to taste :
Add the sprigs of rosemary and thyme, pour in the 2 spoonfuls of olive oil and toss well to coat the vegetables.
4. Cooking :
Place in the oven for around 50 minutes, until the vegetables are tender and lightly browned. Stir halfway through if necessary.
5. Prepare the vinaigrette :
Once the vegetables are cooked, remove the garlic cloves and squeeze out the skin.
Blend the garlic with the lemon juice, olive oil and chopped parsley to make a slightly thick vinaigrette.
6. Finish and service :
Divide the grilled vegetables between the plates, drizzle with the herb vinaigrette and sprinkle with the crumbled feta.
Serve piping hot.
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Gourmet tip :
Add a few crushed nuts (walnuts, hazelnuts, pecans...) just before serving for a crunchy touch and even more deliciousness.
THERMOMIX® METHOD.
