Pot roast recipe

Pot roast recipe

This recipe is a great way to use up ungainly winter vegetables. The trick is the flash of raw garlic and parsley at the end which lifts everything. It is a vegetarian dish or could be eaten with a side helping of meat and it is gluten free for those of us with a gluten intolerance.

Ingredients

  • 2 Onions
  • 4 Parsnips
  • 1 Butternut squash
  • 3 Carrots
  • 1 Large handful of fresh sage
  • 2 tbsp Extra virgin olive oil
  • 1 Glass of white wine
  • 400 g Tinned flageolet beans
  • 1 Pinch of sea salt and freshly ground black pepper
  • 3 Cloves of garlic - To Finish
  • 1 Handful of fresh flat-leaf parsley - To Finish
  • 1 tbsp Olive oil - To Finish
  • 2 Onions
  • 4 Parsnips
  • 1 Butternut squash
  • 3 Carrots
  • 1 Large handful of fresh sage
  • 2 tbsp Extra virgin olive oil
  • 1 Glass of white wine
  • 14.1 oz Tinned flageolet beans
  • 1 Pinch of sea salt and freshly ground black pepper
  • 3 Cloves of garlic - To Finish
  • 1 Handful of fresh flat-leaf parsley - To Finish
  • 1 tbsp Olive oil - To Finish
  • 2 Onions
  • 4 Parsnips
  • 1 Butternut squash
  • 3 Carrots
  • 1 Large handful of fresh sage
  • 2 tbsp Extra virgin olive oil
  • 1 Glass of white wine
  • 14.1 oz Tinned flageolet beans
  • 1 Pinch of sea salt and freshly ground black pepper
  • 3 Cloves of garlic - To Finish
  • 1 Handful of fresh flat-leaf parsley - To Finish
  • 1 tbsp Olive oil - To Finish

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 90 mins
  • Serves: 4

Step-by-step

  1. Pre heat the oven to 200°C/400°F/gas mark 6
  2. Peel and slice the onions. Peel the parsnips and quarter them length ways. De-seed the butternut squash and cut it into large chunks (leaving the skin on). Peel the carrots and slice them diagonally. Roughly chop the sage.
  3. Put all the vegetables, except the beans, into a casserole dish with the extra virgin olive oil, white wine and sage. Cook in the oven for 1 hour with the lid on.
  4. Add the drained beans and cook for another 30 minutes with the lid off. You may want to add a little water if it gets too dry.
  5. Just before serving; blitz the garlic with the parsley and a little olive oil. Season and stir into the casserole.

Taken from Leon Book 2 by Henry Dimbleby and John Vincent

Published by Conran Octopus

Also worth your attention:

The best gluten-free foods

Leon Book 2, Naturally Fast Food

Leon: Ingredients and Recipes

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