Roast Vegetables With Chestnut And Tahina Syrup And Caramelized Grapes
Recipe rating
4.92 out of 5 based on 1576 reviews
Description
Delicious Roast Vegetables With Chestnut And Tahina Syrup And Caramelized Grapes using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 60 min. Enjoy!
Raw Ingredients
Butter Cloves Horseradish Pinch Sea Salt Pinch Caster Sugar Carrot Parsnip Celeriac Onion Jerusalem Artichokes Baby Beetroots Kuri Squash Seeds Spigarello Kale Virgin Rapeseed Oil Pinch Sea Salt Pinch Caster Sugar Chestnuts Milk Butter Oz Muscovado Sugar Oz Molasses Sea Salt Grapes Balsamic Vinegar Tbsp Oil Sprigs Thyme
Ingredients With Quantity
- 200G/7Oz Salted Butter
- 2 Garlic Cloves, Finely Chopped
- 2.5Cm/1In Fresh Horseradish, Finely Grated
- Pinch Fine Sea Salt
- Pinch Unrefined Caster Sugar
- 1 Carrot, Cleaned And Roughly Chopped
- 1 Parsnip, Roughly Chopped
- 1/4 Celeriac, Peeled And Roughly Chopped
- 1 Red Onion, Roughly Chopped
- 2 Extra-Large Jerusalem Artichokes, Washed And Roughly Chopped
- 2 Baby Beetroots, Washed, Topped And Tailed And Roughly Chopped
- 1/4 Red Kuri Squash, Seeds Removed, Roughly Chopped
- 50G/1 3/4Oz Spigarello, Roughly Chopped
- 50G/1 3/4Oz Kale, Roughly Chopped
- 1 Tbsp Extra Virgin Rapeseed Oil
- Pinch Fine Sea Salt
- Pinch Unrefined Caster Sugar
- 180G/6Oz Cooked Chestnuts (Either Tinned Or Vacuum-Packed)
- 400G/14Oz Full-Fat Milk
- 25G/1Oz Unsalted Butter
- 10G/ 1/3 Oz Muscovado Sugar
- 10G/ 1/3 Oz Molasses
- 5G/ 1/8 Oz Fine Sea Salt
- 24 Red Grapes, Halved
- 1 Tbsp White Balsamic Vinegar
- 4 Tbsp Smoked Rapeseed Oil
- 8 Sprigs Lemon Thyme, Leaves Picked
Directions
- Pre heat the oven to 160 c/325 f. Mix the ingredients and wring out, then lay in a baking tray.
- Roast for 30 minutes.
- Saute the vegetables, in batches, in a frying pan until browned all over.
- Drain on kitchen paper and sprinkle the seeds over the vegetables.
- Combine the spigarello, kale, oil, salt and sugar and season.
- Line a baking tray with parchment paper and place a roasting tin on top.
- Spread half of the roasted vegetables in the base of the tray.
- Heat the chestnuts, milk and butter in a pan, until the butter has melted.
- Add the sugar and molasses, then stir to combine.
- Season with salt.
- Cook on the stovetop until the liquid is reduced by half.
- To make the syrup, heat the balsamic vinegar in a frying pan until it caramelizes.
- Add the grapes.
- Cook for 5 minutes.
- Add the oil and thyme leaves.
Try out more delicious, gourmet recipes
(Updated: )
Never miss a story from us, subscribe to our newsletter