Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 Carrots; peeled and thickly
- ; sliced on the
- ; diagonal
- 250 g Peeled and cubed swede;
- 1 Brown onion; peeled and cut
- ; eight wedges
- 1 Red onion; peeled and cut
- ; eight wedges
- 2 Leeks; thickly sliced on
- ; the diagonal
- 6 Cloves garlic; peeled and
- ; whole
- 1/2 ts Black mustard seeds; lightly
- 1/2 ts Coriander seeds; lightly
- 2 Cm; (1 inch) piece fresh
- ; root ginger, finely
- ; grated
- 15 g Butter; ( 1/2oz)
- 75 ml Dry white wine; (3fl oz)
- 1 tb Freshly chopped flat leaf
- 12 sl French bread
- 2 tb Olive oil
- Salt and freshly ground
Preparation
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place all the prepared vegetables in a large roasting tray. Sprinkle over the crushed mustard and coriander seeds and squeeze over the ginger pulp to extract the juice, discard the flesh. Add seasoning and drizzle over the olive oil and dot with the butter. Roast in the preheated oven for 30 minutes, stirring occasionally. Pour over the wine and return to the oven for a further 10 minutes. Garnish with the chopped parsley. For a delicious addition toast one side of the slices of French bread under a preheated hot grill until golden brown. Sprinkle the cheese evenly onto the untoasted side and place under the hot grill until bubbling and golden. Serve with the roasted vegetables. Converted by MC_Buster. NOTES : A medley of roasted root vegetables flavoured with spices and white wine. Converted by MM_Buster v2.0l.
