Roast Autumn veg; Beetroot peeled and chopped into 4 or 6, Pumpkin; scrub the skin well with veg brush cut open de-seed and chop into larger bits than the beetroot (think about what cooks slowly and cut it smaller) Red onions, peeled and cut into 4 or 6 wedges, 6 or 8 garlic cloves un-peeled. And then any other veg that needs using especially if it is a hot colour.
Heat oven to 180 with large roasting tin. Pour veg into tin with large slurp of olive oil and loads of fresh herbs stripped off their stalks, mix well, roast until beetroot is tender, stirring once (about 40 mins). This can be eaten now...frozen now....added to stock in blender and made into incredible soup
We just eat them with whatever the slugs have left of the lettuce. If you freeze them they go soft and can only be eaten hot when they are defrosted ie they're no good as salad stuff!
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Roast Autumn veg; Beetroot peeled and chopped into 4 or 6, Pumpkin; scrub the skin well with veg brush cut open de-seed and chop into larger bits than the beetroot (think about what cooks slowly and cut it smaller) Red onions, peeled and cut into 4 or 6 wedges, 6 or 8 garlic cloves un-peeled. And then any other veg that needs using especially if it is a hot colour.
Heat oven to 180 with large roasting tin. Pour veg into tin with large slurp of olive oil and loads of fresh herbs stripped off their stalks, mix well, roast until beetroot is tender, stirring once (about 40 mins). This can be eaten now...frozen now....added to stock in blender and made into incredible soup
Gina - did you have a go at making the beetroot crisps? Or has anyone else?
Just made some beetroot crisps - what a fuss, so won't bother with that again. Very difficult to stop them from burning.
We just eat them with whatever the slugs have left of the lettuce. If you freeze them they go soft and can only be eaten hot when they are defrosted ie they're no good as salad stuff!