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| Oven roasted sprouts with parsnips & baby corn: perfect texture & flavour |
Please note: 2018 prices
The blogger has not been a great fan of oven-roasted veg; it's so easy to end up with charred edges, impenetrable centres and a weird combination of over-cooked and half-cooked veg.
But 67goingon50's fuss-free method of combining sprouts, fingers of parsnips and baby corn produced perfect textures and flavours.
Sprouts are one of those love-them-or-leave them vegetables - probably because they're not the easiest to cook.
But careful preparation ensures that the dense round sprouts combine beautifully with starchy parsnips and crunchy baby corn.
The sprouts are given two crosses: one in the base, not very deep; the other in - but not through - the body of the sprout. The second cut allows the heat to penetrate and the sprout to cook in the same time as the parsnips & baby corn.
The parsnips are cut in spears, encouraging a golden crispness at the edges while the baby corn is cut vertically into thirds or quarters, moderating the firm inner centre.
Covering the veg during the first stage of cooking helps everything cook evenly.
Cost: £3'50 ish
Feeds: 4-6 as a side
Ingreds:
150gm/5.2oz sprouts, trimmed of outer leaves
100 gm/3.5 oz parsnips, in spears no thicker than 3/4 inch/2cm at its widest
100gm/scant 3oz baby corn, in thirds or quarters depending on thickness
olive oil
pepper & salt
juice of half an orange or lemon
1-2 tablespoons cashews/pumpkin seeds (opt)
But 67goingon50's fuss-free method of combining sprouts, fingers of parsnips and baby corn produced perfect textures and flavours.
Sprouts are one of those love-them-or-leave them vegetables - probably because they're not the easiest to cook.
But careful preparation ensures that the dense round sprouts combine beautifully with starchy parsnips and crunchy baby corn.
 |
| Cross in body of sprout as as well as in (unseen) base |
The parsnips are cut in spears, encouraging a golden crispness at the edges while the baby corn is cut vertically into thirds or quarters, moderating the firm inner centre.
Covering the veg during the first stage of cooking helps everything cook evenly.
Cost: £3'50 ish
Feeds: 4-6 as a side
Ingreds:
150gm/5.2oz sprouts, trimmed of outer leaves
100 gm/3.5 oz parsnips, in spears no thicker than 3/4 inch/2cm at its widest
100gm/scant 3oz baby corn, in thirds or quarters depending on thickness
olive oil
pepper & salt
juice of half an orange or lemon
1-2 tablespoons cashews/pumpkin seeds (opt)
Method:
This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
- Preheat oven to 180c/350f
- Blanche baby corn 3 mins in boiling water, drain & dry
- Place vegetables in baking dish; add a tablespoon olive oil, toss
- Cover lightly with a layer of foil; place on top shelf; bake 15 mins
- Remove foil from veg tray
- Bake a further 15 mins, checking doneness with the point of a sharp knife
- Salt and pepper to taste
- Pour orange or lemon juice over
- Garnish with nuts/seeds, if using
More vegetarian/vegan on Nav Bar/Recipes II
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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