Prepare a dish of colourful winter root vegetables that can be roasted in advance. Reheat these vegetables while you stir-steam a vibrant green bed of kale. This recipe is ideal as a side dish or on its own as a healthy lunch, perfect for both vegetarian and vegan tastes, courtesy of AGA Specialist Dawn Roads.
Any root vegetable will work well; just ensure they are cut to similar sizes so they cook evenly.
Serves 4
2 carrots, peeled and sliced
beetroot, peeled and cut into bite-sized cubes
10 shallots, peeled and halved
1/4 celeriac, peeled and cubed
1/4 butternut squash, peeled and cubed
1 parsnip, peeled and sliced
2 tbsp rape seed oil
Salt and black pepper, as needed
6 sprigs of fresh thyme
1 tbsp rape seed oil
1 clove garlic, grated
200g shredded kale, shredded and washed
2 tbsp water
2 tbsp vegan chilli jam
Preparation Time: 20 minutes. Cooking Time: 36 minutes.
1. Place the prepared carrots, beetroot, shallots, celeriac, squash and parsnip into a large bowl. Add the oil, salt and pepper and thyme sprigs and stir well to coat the vegetables.
2. Tip these vegetables on to a baking tray, the Portmeirion for AGA Large Baking Tray is ideal for this, and spread out evenly. Place in the oven. CAST OVEN: on the floor grid set on the floor of the roasting oven or oven on R6. FAN OVEN: preheated to R6/180°C/350°F. Roast for 30-40 minutes, turning occasionally, until soft and lightly browned.
3. Heat the remaining oil in the AGA Cast-Iron Buffet Casserole, or a large casserole pan with a lid, and place on the simmering plate, hotplate on simmering setting or induction hob.
4. Add the garlic and stir for a minute.
5. Stir in the kale and water. Put the lid on and let the kale steam for 2 minutes.
6. Stir in the chilli jam.
7. Place the roasted vegetables on top of the kale and cook for 3 minutes or until the root vegetables are hot.
