Roastest with the Mostest

Another Sunday, another roast. I like to find new ways to experiment and this time I did it with my mash.

Don’t know what to do with your mash, sick of the same old? Got some leftover kale/spinach? Sorted! This is a great healthy way to spruce up your everyday roast

Another delicious addition to any roast is honey dijon roasted carrots. Its so good & so easy, will turn anyone into a carrot lover. As it goes with any recipe, when it comes to the veg it’s more of a guesstimate. Use however much you will eat. There is no exact science when I cook with them!

Sunday Roast

roast 2

Serves: 4

Prep Time: 20 minutes

Cook Time :90 minutes

Ingredients:

  • 750 g red cabbage, outer leaves removed, quartered, tough stem removed, thinly sliced
  • 1 red onion, thinly sliced
  • 3 large potatoes, sliced and chopped into small pieces
  • 2-4 handfuls kale, stems removed if you want,
  • bag of parsnips, roughly 6-10, peeled, halved then quartered
  • bag of carrots (I use chantenay) peeled and halved, whatever is needed to make them cook evenly
  • 2 Granny Smith apples, peeled & cored
  • 8 veggie sausages of your choice (mine were sage & marjoram)
  • zest of 1 orange or 2 clementines
  • 1 tsp ground mixed spice
  • salt & pepper 
  • 1 tsp dill
  • 1 tsp garlic granules
  • 50g light soft brown sugar
  • 1.5 tbs cider vinegar
  • 150ml dry cider
  • 25g butter
  • glug olive oil
  • 2 tbs honey
  • 2 tbs dijon mustard

roast 2 prep

Method:

  1. Get your oven heated to 200 celsius, mixing bowl for your honey dijon marinade out, and a large saucepan for the cabbage. You want to tackle that first as it needs the longest to cook.
  2. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar & seasoning. Continue to create layers until you have used up the ingredients
  3. Pour over the vinegar and cider and dot half the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender.
  4. While the cabbage is a-braising, get your marinade ready and veggies in to roast! For the parsnips, mix up a little olive oil, salt & pepper and dress those bad boys then pop them into the oven
  5. Follow suit with the carrots. Mix the honey, dijon, olive oil, salt, pepper into a smooth sauce, Dress the carrots in them and then into the oven they go. Check and mix them around to ensure even cooking throughout
  6. Get going on the superfood mash! Take the kale, pop into the food processor & whizz until completely diced. Take your potatoes, boil them in water for roughly 15 minutes or until softened. Throw into food processor with the rest of the butter, salt, pepper, dill & garlic granules. Process until totally incorporated.
  7. Pop your veg sausages into the oven
  8. Check your cabbage, and once it is ready your veg should be nice and caramelised to perfection.
  9. Take it out and enjoy!

parsnip potato roast

roast 2

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