Recipes

Evergreen "Au Four"

August 30, 2023

Excellent as a wholesome side dish or simply enjoyed as a snack, this roasted vegetable dish is sure to please any picky eater.

If you're looking for a dish that combines nutrition with flavour, this Evergreen "Au Four" recipe is perfect. Featuring a vibrant mix of winter vegetables roasted to perfection, this dish is both nutritious and delicious, perfect for pairing with roast meat dinners or served with some baked salmon. Don't like any vegetables in this recipe? Feel free to add or exclude any winter vegetables to suit your tastes!

We used the Scanpan Classic Roast Pan for this recipe to ensure our roasted vegetables turned out beautifully. Constructed with a pressure-cast aluminium base for optimal heat distribution and retention, the roasting pan boasts a Stratanium non-stick cooking surface for easy food release and cleaning, making it essential in any kitchen.

Ingredients:

1/5 Hokkaido pumpkin
2 onions
1/4 celeriac
2 round beets
1/4 savoy cabbage
4 Jerusalem artichokes
Most winter vegetables can be used for this dish. Add or remove any vegetables to suit your taste.

Marinade:

1 tablespoon chopped parsley
1 tablespoon chopped oregano
1 tablespoon chopped coriander
Finely grated peel and juice from an organic lemon
1 teaspoon finely chopped red chilli
100 ml extra virgin olive oil
2 tablespoons red wine vinegar
Sea salt and pepper

When Serving:

200ml Greek Yoghurt
Salted, roasted Spanish Almonds, roughly chopped

Instructions:

Rinse all vegetables thoroughly. Leave the peel on. Scrub them, if necessary, with a clean scouring pad and rinse after.
Cut the vegetables into beautiful natural pieces. Not too small.
Put the beetroot pieces in a roasting dish and put them in a preheated oven at 180°C for 10 minutes.
Then, spread the other vegetables in the dish and season them with a little salt.
Cook the vegetables for another 15 minutes at 180°C or until everything is tender and lightly caramelised.
If the vegetables lack colour but are tender, put them on top of the grill and give them 5 minutes.
Marinade: The marinade should soak for a minimum of 30 minutes before serving. Stir together all ingredients and taste.
Serving: Place the marinade over the baked vegetables and sprinkle with chopped almonds. Serve with a bowl of Greek yoghurt and sprinkle with chopped coriander.