Pot roast recipe
This recipe is a great way to use up ungainly winter vegetables. The trick is the flash of raw garlic and parsley at the end which lifts everything. It is a vegetarian dish or could be eaten with a side helping of meat and it is gluten free for those of us with a gluten intolerance.
Ingredients
- 2 Onions
- 4 Parsnips
- 1 Butternut squash
- 3 Carrots
- 1 Large handful of fresh sage
- 2 tbsp Extra virgin olive oil
- 1 Glass of white wine
- 400 g Tinned flageolet beans
- 1 Pinch of sea salt and freshly ground black pepper
- 3 Cloves of garlic - To Finish
- 1 Handful of fresh flat-leaf parsley - To Finish
- 1 tbsp Olive oil - To Finish
- 2 Onions
- 4 Parsnips
- 1 Butternut squash
- 3 Carrots
- 1 Large handful of fresh sage
- 2 tbsp Extra virgin olive oil
- 1 Glass of white wine
- 14.1 oz Tinned flageolet beans
- 1 Pinch of sea salt and freshly ground black pepper
- 3 Cloves of garlic - To Finish
- 1 Handful of fresh flat-leaf parsley - To Finish
- 1 tbsp Olive oil - To Finish
- 2 Onions
- 4 Parsnips
- 1 Butternut squash
- 3 Carrots
- 1 Large handful of fresh sage
- 2 tbsp Extra virgin olive oil
- 1 Glass of white wine
- 14.1 oz Tinned flageolet beans
- 1 Pinch of sea salt and freshly ground black pepper
- 3 Cloves of garlic - To Finish
- 1 Handful of fresh flat-leaf parsley - To Finish
- 1 tbsp Olive oil - To Finish
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 90 mins
- Serves: 4
Step-by-step
- Pre heat the oven to 200°C/400°F/gas mark 6
- Peel and slice the onions. Peel the parsnips and quarter them length ways. De-seed the butternut squash and cut it into large chunks (leaving the skin on). Peel the carrots and slice them diagonally. Roughly chop the sage.
- Put all the vegetables, except the beans, into a casserole dish with the extra virgin olive oil, white wine and sage. Cook in the oven for 1 hour with the lid on.
- Add the drained beans and cook for another 30 minutes with the lid off. You may want to add a little water if it gets too dry.
- Just before serving; blitz the garlic with the parsley and a little olive oil. Season and stir into the casserole.
Taken from Leon Book 2 by Henry Dimbleby and John Vincent
Published by Conran Octopus
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