zoom Wine-braised root veg with tagliatelle
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    Wine-braised root veg with tagliatelle

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    Wine-braised root veg with tagliatelle

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 4


    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.

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