A good cold-weather side dish, this is one of those good-natured recipes that will stand and wait for you, coming to little harm, until you are ready. I rather think butter is essential with swedes (they need all the help they can geta lot of help), but use olive oil if you prefer.
he garden has turned a buttery yellow, the leaves of the fig and medlar, pear and plum, are mostly fallen now. Sweeping them up is a daily job involving a road-sweeper sized broom. A pleasure, actually. Before I pick up the brush, I put a tray of vegetables in the oven – scarlet peppers and fat courgettes, onions in thick segments and maybe an aubergine or two. They will roast, with olive oil, thyme leaves and cumin seeds, until soft and giving, their juices forming an impromptu dressing.
This will be dinner, but also lunch the following day, when my roast vegetables will be eaten at room temperature, their juices soaking into a slice of thick, hot toast. This time, I accompanied my roast tomatoes and courgettes with an aubergine cream, the fruit’s roasted, silky flesh folded through thick yoghurt then given a nip with mint leaves.
These are dishes to bring me in from the garden and its endless autumn jobs, recipes with which to wave goodbye to the late autumn vegetables or to say hello to the new season’s winter boots.A good cold-weather side dish, this is one of those good-natured recipes that will stand and wait for you, coming to little harm, until you are ready. I rather think butter is essential with swedes , but use olive oil if you prefer.Peel or scrub the potatoes as you wish, then cut them into very thin slices.
Drain the potato and swede slices, then put them into the pan, tossing them over and over in the mustardy butter, so each slice is lightly coated. Pour the stock over the top.A mildly spicy, soft-textured vegetable dish, with a herb-flecked aubergine cream as accompaniment. There is plenty of juice here, spiked with harissa and pine kernels, and you may like to eat it with bread to sponge it up.Preheat the oven to 200C/gas mark 6.
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