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Roasted Vegetables and Mash

June 26, 2012

I’ve recently joined a ‘green box’ scheme, run by a local community food producer. It’s great. I get a box every 2 weeks, and try to use up all the stuff that goes off (or ‘goes home’, as Yesh would say) first. But last night, Yesh was brewing a cold and we were both feeling a bit sore and under the weather … so it was definitely a night for comfort food. And what better comfort food than roasted veg, with some cheesy mash to accompany.

Y’know, giving out ingredients and the like seems quite patronizing in this case. After all – who can’t roast some veg? But in this case, I’m going to risk it because I want to show what kinda stuff our local producer is bringing out for us (these will be marked with a GB, for green box). If there’s a green box scheme near you, I strongly urge you to jump on board with it. As well as all the veg being so much fresher than the local supermarket, it’s also like getting a little surprise package every 2 weeks. I always unpack mine with coos of delight. Yesh tends to nod and smile tolerantly, but I think that may just be her default position, with me. This is also a great way of using up leftover fresh veg you may have used half of in a previous meal. I’ll mark the leftovers with an ‘L’

So here we go. Roasted Veg and Mash.

Ingredients

  1. 3 small carrots (GB), peeled & halved/quartered
  2. 3 small, uncooked beetroot (GB), halved
  3. 1/2 red pepper (L), sliced
  4. 1/2 red onion (GB), chopped into hearty chunks
  5. 1/2 courgette (L), sliced lengthways and chopped
  6. 3 tomatoes, halved/quartered (L)
  7. 2 cloves garlic, chopped into chunks
  8. 3 sprigs fresh thyme (GB)
  9. Salt & pepper
  10. Olive oil
  11. 3 large potatoes (GB)
  12. Handful grated cheese

NOT mine. But a fair illustration.

 

Method

  1. Splash a good glug of olive oil on a roasting tin with the scattered thyme, garlic, salt and pepper. Heat in the oven.
  2. Once hot, add the veg to the oil. Season to taste, and pour more oil over the top.
  3. Roast in oven at 180˙C.
  4. While veg is roasting, boil up yer spuds. When tender, mash ’em and mix with butter, salt, milk (soya is fine – tastes good, in fact).
  5. Half way through the roasting, give the veg a good shake-up to cook and flavour evenly.
  6. On serving, I highly recommend pouring the juices from the tin over the veg at the end. Yes, it’s a bit of an oil-fest, but the flavours in it are amaaaaazing.

Ok. So that’s that. A very simple dish that probably needed no instructions, but it’s one of our staples – and a really great way to use up those extra bits of veg kicking about the fridge. Oh – I usually like using aubergine as well – and butternut squash can be fantastic, too. Anything you like, really! Just get that garlicy, thymy flavour going and rock on!

Enjoy.

 

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One Comment leave one →
  1. September 7, 2012 10:26 pm

    All my favourite veggies and roasted too! Yum! I totally agree with you they do make the best comfort food!

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