Recipe of the Day – Veggie arrosto misto

Veggie arrosto misto
With truffle polenta
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Sticky, roasted veggies on creamy polenta, served with wild mushroom sauce and
horseradish crème fraîche – this is pure indulgence

Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-arrosto-misto/#Ih8b1AKICre5UyEy.99

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Nutritional Information (amount per serving)

Calories:
726kcal Carbs
74.8g Sugar
20.5g Fat
40.1g Saturates
19.4g Protein
18g

Serves 8-10
Approx time: 80 Mins.
Difficulty: not too tricky

Ingredients:
Olive oil
a handful of celery leaves
Fresh truffle oil, (optional)
Mostarda di Cremona, to serve (optional, see note)
Salsa verde, to serve

For The Beetroots:
5-6 beetroots, scrubbed clean, larger ones halved or quartered
3 sprigs of thyme
4 cloves of garlic, smashed
a large splash of balsamic vinegar
For The Squash:
1 acorn squash, cut into wedges and deseeded (see note)
1 level tsp coriander seeds, crushed
1 dried chilli, crushed
½ cinnamon stick
5 cloves of garlic, smashed
3 sprigs of rosemary
For The Carrots & Parsnips:
5 small carrots, peeled
4 parsnips, peeled
3 sprigs of thyme
2 clementines, zest and juice of
For The Celeriac:
1 celeriac, peeled and cut into wedges
1 tsp fennel seeds, crushed
4 sage leaves, torn
For The Red Onions:
4 small red onions, halved
3 sprigs of thyme
a splash of balsamic vinegar
For The Turnips:
200 g baby turnips, washed
4 bay leaves, torn
a grating of nutmeg
For The Horseradish Crème Fraîche:
60 g fresh horseradish, finely grated
250 ml half-fat crème fraîche
1 tbsp extra virgin olive oil
a squeeze of lemon juice

For The Wild Mushroom Sauce:
olive oil
400 g mixed wild mushrooms, larger ones torn
2 cloves of garlic, finely sliced
3 sprigs of thyme
25 g butter
a squeeze of lemon juice
300 ml single cream
For The Cheesy Polenta:
375 g polenta
60 g butter
80 g Parmesan cheese, grated
100 g Stilton, or Taleggio, to serve

Method:
This is a delicious medley of different veggies, each cooked with complementary ingredients. Great with a dollop of salsa verde.

1. Preheat your oven to 190°C/gas 5. Find the largest roasting tin that will fit in your oven.

2. Start by preparing the beetroots. In a bowl, toss the beetroots with the thyme sprigs, garlic and balsamic, add a glug of olive oil and season well. Tip into a corner of your roasting tray.

3. In the same bowl, toss the squash, coriander, chilli, cinnamon stick, garlic and rosemary with a glug of olive oil and season. Tip into another part of the roasting tin.

4. Repeat this with the carrots and parsnips, celeriac, red onion and turnips, each with their selected flavourings. Ensure each veg group is not too clumped together in the tray.

5. Cover the tray with a sheet of tinfoil and roast in the oven for 50 minutes, or until the vegetables are tender and golden brown, removing the foil for the last 20 minutes.

6. For the horseradish crème fraîche, mix all the ingredients in a bowl, season to taste and set aside.

7. To make the wild mushroom sauce, place a large frying pan over a high heat and add a couple of glugs of olive oil. Tip the mushrooms into the pan and give it a shake to toss them in the oil. Cook the mushrooms for 4–5 minutes, until beginning to soften.

8. Add the garlic and thyme and shake the pan again. Continue cooking for 3–4 minutes. Once the mushrooms have got some colour, add the butter and a squeeze of lemon juice.

9. Reduce the heat to medium-low and stir in the cream, adding a splash of water to loosen, if needed.

10. Prepare the polenta to packet instructions. Stir in the butter and parmesan, seasoning as you go, until creamy. Add a little more water to get it to the right consistency, then season.

11. Immediately pour the polenta onto a large board or platter and scatter over a few chunks of stilton. Toss the roasted veg in their cooking juices, then spoon them over the polenta. Scatter over the celery leaves, a grating of truffle or a drizzle of truffle oil, if using, and spoon over the juices from the tray. Serve with all of your sauces and dig in!

Note Mostarda di Cremona is a candied fruit preserve which you can buy from Italian delis. Acorn squash is dark green with a nutty flavour – if you can’t find it, substitute for butternut squash.

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