Combining earthy root-veg with just a subtle hint of tabasco – this rugged winter wonderland makes the perfect partner to a long night in front of a roaring fire.
Ingredients
Method
Tasting notes
Combining earthy root-veg with just a subtle hint of tabasco – this rugged winter wonderland makes the perfect partner to a long night in front of a roaring fire.
Method
1. Preheat your oven to 230°C. Mix the vegetables, garlic and 3 tbsp olive oil in a large roasting pan. Sprinkle with salt. Roast for 45 minutes, turning the vegetables halfway through cooking.
2. While the root vegetables are roasting, add your remaining 3 tbsp of oil to a 3.8l casserole dish and warm over a medium to high heat.
3. When the oil is hot, add the onions and sauté until the edges begin to brown. Stir in the tomato paste and cook for a further minute.
4. Using your hands, tear the canned tomatoes as you add them to the casserole dish. Add the remaining liquid from the can into the pot and stir well.
5. Add the oregano and bring to a simmer before dropping the heat down to the lowest possible setting. Cover the pot and allow to cook gently while the root veg continues to roast.
6. Once the root veg is browned on the edges and easily pierced with a fork, remove them from the oven. Add your chopped leafy greens to the casserole dish, allowing them to simmer in the tomatoes for around 5 minutes until wilted.
7. Once wilted, stir in the root veg and season with salt, pepper and tabasco sauce to taste.
Serving suggestion
Grab a spoon and serve straight from the pot. Add some garlic bread on the side as the final finishing touch.
