IN SEASON - NEW LOOK ROAST

In season

ROASTS ARE BACK

WINTER ROASTS ARE BACK ON THE MENU, LETS LOOK AT SOME FORGOTTEN VEGETABLES THAT CAN ADD SOME NEW FLAVOURS TO THIS YEARS ROAST

BRUSSELS SPROUTS

Brussels Sprouts are a fantastic Winter food as they are full of vitamin and minerals boosting your immune system. Sprouts require no preparation and can be steamed, boiled, or roasted. Brussels Sprouts need no preparation, apart from a gentle wash.

ROASTING BRUSSELS SPROUTS

Before cooking lightly coat each sprout in cooking oil to ensure they get that delicious caramelized outer layer.

SOMETHING DIFFERENT

Slice brussels sprouts in half or quarters and add to a stir-fry, or slice using a slicer or pick off the leaves and add raw to salads and coleslaws. »

PUMPKIN

Brussels Sprouts are a fantastic Winter When cooking a Winter roast, you cannot go past pumpkin, so many options as there are five varieties of Australian Pumpkin, so take your pick. If you are not keen on peeling the pumpkin you can cook it skin on, having a nice big wedge looks fantastic and it does not affect the flavour or cooking time. You can even add cold cooked pumpkin to salads for a pop of colour and flavour. Got half a pumpkin left over, no problem, how about a pumpkin soup entre. Pell, season, blend, heat, and its ready.

SOMETHING DIFFERENT

How about Pumpkin mash instead of mashed potato, you prepare pumpkin mash the same way you would potatomash, just go a little easier when adding milk or butter as pumpkin is already exceptionally light/ soft when boiled so becomes creamy quickly.

PARSNIP

A great fit alongside carrots or instead of carrots. Although they look like a carrot and are a root vegetable related to the carrot, they have their own unique flavour. In Europe Parsnips were once extremely popular and a regular inclusion in the Sunday roast, but some recent articles have described the Parsnip as the “Forgotten Vegetable,” however the once loved Parsnip is making a come back based on its versatility.

SOMETHING DIFFERENT

Parsnips, just like Carrots can be eaten raw.

GREEN ZUCCHINI

Bored of peas and beans, how about a delicious roasted Zucchini. If roasting Zuccini leave the skin on, cut into slices, either long or round. Zuccini will cook quickly so about five minutes on each side should do the trick. You can also grill Zuccini slices, or sautee them.

SOMETHING DIFFERENT

How about Zucchini chips, these are amazingly simple to make, especially if you are used to making your own chips. Cut, crumb, season and cook for about 20 minutes. Plenty of Zucchini fries’ recipes available online so we recommend you check a few out as the flavour combinations are highly creative. »

EGGPLANT

Many lovers of Eggplant use them as the main course like a stuffed Eggplant rather than a subtle inclusion in a Roast. Eggplant is versatile, you can cut chunks, long wedges, any shape you like, you can roast it with other vegies, just keep an eye on it as a 2cm slice takes only 30-35 minutes to cook. You can also grill it and add to the dish when ready.

SOMETHING DIFFERENT

How about whole BBQ Eggplant? Couple of options here, you can simply put it on the grill or hot plate as is, You can also put in tin foil like baking a potato, turn regularly.