Jamie Oliver: Crispy root vegetables

Recipes

The dish is foolproof, super flavorful and pairs really well with a nice piece of meat. I once again did the vegetable slicing with my Bosch MaxxiMUM food processor — it works brilliantly! Carrots are naturally quite hard and I find it tricky to cut even slices, but this machine has no trouble with them. The recipe is intended for 4 people, but it will also feed two of you and you can take the leftovers as lunch the next day.

Recipe

Jamie Oliver: Crispy root vegetables

Crispy root vegetables like carrots and parsnip are mashed a little and pan-fried with shallots, garlic, chestnuts and honey. A quick and flavorful side that also works beautifully with sweet potato.

Course	Side dish
Kitchen	British
Servings	3-4

Preparation time

Preparation time	1 hour
Total	1 hour

Equipment

Pan
frying pan or sauté pan
potato masher

Ingredients

600 g mixed vegetables: I used carrots and parsnip but you can also add sweet potato, for example
2 tbsp olive oil
4 shallots
3 cloves garlic
handful of sage leaves
70 g vacuum-packed chestnuts (Jumbo sells these)
2 tbsp (thyme) honey

Jamie Oliver: Crispy root vegetables

1. Wash and scrub the vegetables and cook them in a pan with plenty of water until tender. Drain, return to the pan and mash a little (definitely not too fine!). Slice the shallots into rings and slice the garlic thinly. Heat the oil in the sauté pan and fry the shallots for 15 minutes until they are brown and sticky. Add the garlic, sage and chestnuts in the last few minutes.

2. Now add the vegetables as well and turn the heat up a little. Drizzle the honey over everything and stir through. Season with pepper and salt and occasionally press through with the masher. After 15 minutes your delicious vegetable dish is ready — enjoy!

Cooking mode Prevents your screen from going to sleep

This dish is a lovely way to bring root vegetables to the table. The combination of sticky shallots, garlic and thyme honey gives the vegetables a deep, sweet flavour that makes everyone happy.

Serve this side dish at a celebratory dinner or a midweek meal. You can adapt the vegetables to your taste and, for example, add sweet potato for a slightly sweeter variation.

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