Jamie Oliver: Crispy root vegetables
Crispy root vegetables like carrots and parsnip are mashed a little and pan-fried with shallots, garlic, chestnuts and honey. A quick and flavorful side that also works beautifully with sweet potato.
Ingredients
- 600 g mixed vegetables: I used carrots and parsnip but you can also add sweet potato, for example
- 2 tbsp olive oil
- 4 shallots
- 3 cloves garlic
- handful of sage leaves
- 70 g vacuum-packed chestnuts (Jumbo sells these)
- 2 tbsp (thyme) honey
Instructions
- 1
1. Wash and scrub the vegetables and cook them in a pan with plenty of water until tender. Drain, return to the pan and mash a little (definitely not too fine!). Slice the shallots into rings and slice the garlic thinly. Heat the oil in the sauté pan and fry the shallots for 15 minutes until they are brown and sticky. Add the garlic, sage and chestnuts in the last few minutes.2. Now add the vegetables as well and turn the heat up a little. Drizzle the honey over everything and stir through. Season with pepper and salt and occasionally press through with the masher. After 15 minutes your delicious vegetable dish is ready — enjoy!
Cook it from the original
This recipe comes from cookinglife.eu. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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