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Wine-braised root veg with tagliatelle
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1 tbsp olive oil
3 parsnips, cut into cubes
2 carrots, cut into cubes
500g sweet potatoes, cut into cubes
1 tbsp plain flour
150ml red wine
100g Waitrose Redcurrant Sauce With Ruby Port
1 tbsp balsamic glaze
200ml vegetable stock
250g dried tagliatelle
1 tbsp thyme leaves
1. Preheat the oven to 200˚C, gas mark 6. Heat the oil in a large frying pan and fry the vegetables for 5 minutes. Stir in the flour and cook for 1 minute. Stir in the wine, redcurrant sauce and balsamic glaze, bring to the boil and reduce by half. Add the stock and bring back to the boil. Transfer to a casserole dish and bake for 40 minutes uncovered.
2. Cook the pasta in boiling water for 4 minutes until tender, drain and mix into the braised vegetables. Season to taste and sprinkle with thyme.
Typical values per serving:
This recipe was first published in Sun Jan 01 15:29:00 GMT 2017.