Roast winter veg with fondue sauce
If you love fondues but don't necessarily want the full-on experience, this vegetarian dish is for you - a taste of après-ski without the guilt (or snow)
0
ratings
Difficulty and servings
Serves 2 - 3
Preparation and cooking times
Takes a little less than 1 hour
Vegetarian
- Preheat the oven to 220C/gas 7/fan 200C. Drizzle half the oil over the base of a large gratin dish or medium roasting tin. Tip in the squash, onion, cauliflower, garlic and season with salt and pepper. Toss everything together roughly and drizzle with the remaining oil. Put the vegetables in the oven and bake for 15 minutes uncovered, stirring half way through.
- Stir the vegetables again, arrange the tomatoes on top, and roast for another 15-20 minutes, until lightly toasted.
- To make the sauce, pour the wine into a small pan and bring to the boil. Remove from the heat, stir in the cheese and cornflour mixture then the kirsch or brandy if using. Put the pan back onto a low heat and stir everything together until the cheese melts into the liquid and forms a runny, silky sauce. Serve the vegetables with the sauce poured over.
Per serving
711 kcalories, protein 33g, carbohydrate 32g, fat 47 g, saturated fat 21g, fibre 7g, salt 1.6 g
Recipe from Good Food magazine, March 2003.
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http://www.bbcgoodfood.com/recipes/1689/
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Ingredients
- 3 tbsp olive oil
- 1 small butternut squash , skinned, seeded and cut into 2.5cm/1in cubes
- 1 red onion , cut into thin wedges
- 300g packet of cauliflower florets
- 1 garlic clove , crushed
- 8 cherry tomatoes
FOR THE FONDUE SAUCE
- 100ml/3½ fl oz white wine
- 175g raclette cheese , grated or chopped if bought ready sliced
- 2 tsp cornflour mixed with 1 tbsp water
- a splash of kirsch or brandy (optional)
Search Good Food
An updated version of the original tart tatin apple recipe - it uses ready-rolled pastry, so you don't even need a rolling pin
1
rating
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Difficulty and servings
Serves 2 - 3
Preparation and cooking times
Takes a little less than 1 hour
Vegetarian
Treat for two
Ingredients
- 3 tbsp olive oil
- 1 small butternut squash , skinned, seeded and cut into 2.5cm/1in cubes
- 1 red onion , cut into thin wedges
- 300g packet of cauliflower florets
- 1 garlic clove , crushed
- 8 cherry tomatoes
FOR THE FONDUE SAUCE
- 100ml/3½ fl oz white wine
- 175g raclette cheese , grated or chopped if bought ready sliced
- 2 tsp cornflour mixed with 1 tbsp water
- a splash of kirsch or brandy (optional)
Per serving
711 kcalories, protein 33g, carbohydrate 32g, fat 47 g, saturated fat 21g, fibre 7g, salt 1.6 g
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14 October 2008
MsVanDeKamp commented on this recipe
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