|Mixed Roast Veggies, Greens and Gravy|
- I like to partly boil my quartered beetroot for two reasons. Firstly I want them to be ready at the same time as the others. Secondly because the water from them is used in my baking process for extra flavour and to stop the possibility of any drying during cooking.
- Finely dice a half dozen mushrooms and lots of fresh herbs. I have used rosemary, parsley and basil and these will add to the flavour of the gravy as I am not using meat today.
- Add these to the baking dish and next cut veggies similarly sized ... anything you fancy putting the heavier root veggies in first to give them a little extra time, I have used but am not limited to the following ...
- sweet potato
- Season with a little salt and cracked black pepper and toss with a little olive oil and a splosh of balsamic vinegar. Stir to coat everything and then add half of the beetroot water. Bake in a 160 oven quite slowly and when they are about half cooked give them another toss and add the remainder lighter veggies along with the remaining beetroot water to finish all at the same time.
- baby zucchini
- whole mushrooms
- While these are are finishing baking steam some green veggies for a healthy balance and use the water from these to make your gravy.
Gravy is then made by frying a sliced onion in the residue oil and grabbing up all of the herb and diced bits of flavour (add a little oil if necessary) when the onions are softened fry off a couple of fork fulls of a commercial gravy mix into the pan and then gradually add your steamed veggie water until the correct thickness is achieved... This gravy is the best ...as it has lots of flavour without any meat juices...
- All of this process can be turned into a meat meal by adding a whole chicken right in the middle of the baking dish or chicken thigh pieces throughout...turn the chicken at the break when adding the last of the veggies and all of the herbs and flavours will enhance its flavour.
Delish Delish Delish...