10
Roasted Winter Vegetables
Preparation time: 15 minutes
Serves: 3-4
Cooking time: 40 minutes
Ingredients:
Note: all vegetable weights are after peeling
• 130g onion
• 130g butternut squash (use the long neck end)
• 130g sweet potato
• 130g swede
• 130g potato
• 130g parsnips
• 1 clove garlic
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 2 tbsp olive oil
• Salt and freshly ground black pepper
Method:
1 Preheat the fan oven to 200°C / Gas Mark 6.
2 Thinly slice the onion, separate the layers and place in a large
mixing bowl.
3 Spiralize the vegetables using the broad blade, cut the lengths to
manageable size and place in the mixing bowl with the onion.
4 Crush the garlic finely and add to the mixing bowl together with
the herbs, oil and seasoning.
5 Mix well with your hands and then place the vegetable mixture
into a non-stick roasting tin of approximate size 28 x 21.5 x 5cm.
6 Roast in the oven for 30- 40 minutes, turning the vegetables over
occasionally with a wooden spoon or spatula until tender and
beginning to brown.
Main Courses
No crust Butternut and Red Onion Quiche
Preparation time: 10 minutes
Serves: 4
Cooking time: 50 minutes
Ingredients:
• 200g prepared butternut squash
• 100g red onion, peeled
• 2 small garlic cloves crushed
• 50g baby spinach leaves
• 2½ tbsp olive oil
• 100g Feta cheese
• 6 medium eggs
• 5 tbsp milk
• Salt and pepper
Method:
1 Cut a square of non-stick baking paper approximately 30cm x
30cm. Place a shallow 21 x 21 x 3.5cm the 21cm square tin on it
and in each corner make a diagonal cut from the corner of the
paper as far as the corner of the tin. Grease the tin and put in the
paper so that it fits, overlapping at the corners. Trim the edges
slightly if required.
2 Preheat the fan oven to 200°C /Gas Mark 6.
3 Meanwhile, spiralize the butternut squash using the finer blade
and then thinly slice the onion, separating the slices. Place into a
mixing bowl with the crushed garlic.
4 Add 2 tbsp olive oil and stir to coat the vegetables.
5 Place this mixture on a large baking tray in a single layer and cook
for around 15 -20 minutes (turning the vegetables over half way
through cooking) until just starting to brown.
6 Heat the remaining olive oil in a small frying pan and add the
spinach, cooking for a couple of minutes until it just begins to wilt.
7 Remove the vegetables from the oven and place in a layer in the
prepared tin. Spread the spinach on top.
8 Crumble the Feta cheese over the spinach.
9 Lightly beat the eggs and milk together with a fork and season
with salt and pepper. Pour over the Feta cheese.
10 Bake at 200°C/ Gas Mark 6 for 25-30 minutes until the quiche is
browned and set.
11 Leave the quiche in the tin for 5 minutes and then carefully holding
the paper remove it from the tin using a fish slice if necessary.
Place the quiche in its paper case onto a plate and cut into
quarters. If necessary ease the paper away from the quiche with a
round bladed knife.
12 Serve warm or cold with a mixed salad and new potatoes if
desired.
FP432020MAUS Rev1.qxp_Morphy Richards Instruction Book 15/11/2016 19:29 Page 10
