Roast vegetables are wholesome, soft, slightly crunchy and sweet.. And boring.We've been making the same roast veggies for supper for years and years. They're wonderful, but I crave just a tiny bit of creativity.
One great thing about Ani is she really, really appreciates even my borderline failed experiments. She was so excited when she saw these!
I thought they turned out really well. The colours didn't pop once they were cooked, but they did keep their shape and were a unique and beautiful addition to our plates. I drizzled beurre blanc on top to give it a bit of smoothness and make it that little more sophisticated. Unfortunately, I added a bit too much liquid to these, so there was a bit of soup at the bottom, but everyone loved them anyway. I have, however, reduced the liquid amount below.
Whole butternut, peeled and cut in half lengthwise
Baby marrows, or even marrows if you can get them
Broccoli, broken up into florets
1) Use the peeler to make long slices of the butternut.
2) Do the same with the marrow.
3) Line a ramekin with the butternut and marrow slices, alternating them.
4) Keep some room in the middle for broccoli. Put a tiny bit of butter in there (I'd say about 1/4 of a teaspoon) and a tablespoon of chicken stock.
5) Fill the middle with broccoli.
6) Place ramekins in a baking dish, and cover with foil.
7) Bake at 180 C for about half an hour, uncover and bake for a further 10 minutes. Watch for the browned bits, make sure they don't burn.