Roasted Spring Vegetables with Herb Sauce
Ingredients
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2 heads of fennels
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2 red onions
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1 large butternut squash
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300g courgettes
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2 tbsp Meridian Organic Extra Virgin Olive Oil
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2 cloves garlic
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Salt
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Pepper
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Sauce
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2 tbsp fresh coriander
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2 tbsp fresh parsley
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The juice of ½ a lemon
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200g Yeo Valley Organic Healthy Crème Fraîche
Method
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Thickly slice 2 heads of fennel. Peel and cut 2 red onions into wedges. Peel and deseed 1 large butternut squash, then cut into 3 cm chunks. Halve 300g courgettes lengthwise. Toss the vegetables in a roasting tin with 2 tbsp Meridian Organic Extra Virgin Olive Oil, 2 chopped cloves of garlic, salt and pepper. Roast for 25-30 minutes in a preheated oven at 200 ° C, gas mark 6, until the vegetables are brown and tender.
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Before serving, warm 2 tbsp each chopped fresh coriander and parsley, juice of ½ lemon, a 200g pot Yeo Valley Organic Healthy Crème Fraîche, and salt and pepper. Serve the vegetables with sauce drizzled over the top.
Comments
Glossary
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Black pepper
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Brown
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Chunks
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Coriander
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Cream
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Deseed
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Drizzle
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Fennel
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Garlic
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How to Store, Prepare & Cook Courgette | Waitrose
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Lemon
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Oil
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Onion
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Parsley
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Peel
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Roast
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Salt
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Slice
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Squash
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Tender
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Toss
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Wedges
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This recipe was first published in Tue May 01 01:00:00 BST 2001.
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