Root vegetables and apples, fall potpourri, delicious recipe published in the Chef’s Handyman food blog
Chef’s Handyman Autumn Potpourri
What a venturously idea! Apples fresh from the tree and root vegetables form the garden will give a sweet and peatiness flavor combination. Raw vegetable is great during the summer season, for the colder part of the year I prefer definitely the roasted version. There are so many possibilities prepare dishes with the same ingredients. What about an autumn potpourri? The colorful plate will delight and amaze your guests as well. The same ingredients may be used for fall spaghetti or what about filled apples or ginger carrots? Get inspired.
Chef’s Handyman’s fall greetings: Autumn potpourri served with apples
Peel vegetables and cut into wedges. Cook the Brussels sprouts in salt water until soft or steam them. Place the rest of the vegetables in an oven-saved form. Sprinkle with olive oil, salt and black pepper. Roast in oven at 220°C or 475°F for 15-20 minutes or until golden and soft. Apply form time to time olive oil on top of the wedges. When finished place on plates. Add the Brussels sprouts. Garnish with lemon rind and herbs. Sprinkle with dressing.
To make dressing, combine 3 tbsp. of olive oil, 1 tbsp. of vinegar, salt, black pepper, herbs, 1 tsp. of mustard and 1 tsp. of lemon juice.
Serve the dish lukewarm.
Shopping list for 4 serves:
Vegetables: 100 g or 3.5 oz. tiny carrots, 2 beetroots, 2 apples, 1 pear, 6 potatoes, 1 pumpkin 500 g or 16 oz., 300 g or 10 oz. Brussels sprouts
Fruits: 1 lemon
Spices: Salt, black Pepper
Herbs: 1 bunch thyme, parsley, sweet marjoram
Olive Oil, Mustard, Vinegar: Olive Oil, white balsamic vinegar, 1 tsp. mustard
Have a great weekend yours Chef’s Handyman team.
Outlook of the next blog entry published in the Chef’s Handyman food blog: More autumn, awesome recipes with root vegetables, fruits and pumpkins.
