This is my favourite winter recipe – so hearty and delicious – it never fails to impress. It’s a great way to use up veggies, and the satay sauce is just divine.
Usually whatever is in the fridge that needs to be used up.
A mix of root vegetables – beetroot, potatoes, parsnips, carrots
Garlic, onion, leeks, celery, zucchini, red pepper
A couple of sprigs of fresh rosemary / thyme
Pinch of salt and olive oil
½ tablespoon peanut oil
1 small onion (finely chopped)
1 teaspoon dried chilli flakes
1 tablespoon brown sugar
1 teaspoon sweet soy sauce
2 tablespoons peanut butter (crunchy)
1 can coconut milk
Cooking time is approx. 40 mins. Heat the oven to 180 degrees.
Chop the root veggies and add garlic, onions, a dash of olive oil, salt, fresh herbs – pop in the oven. While these are cooking cut up the rest of the vegetables.
After 10 minutes add the rest of the vegetables except broccoli (if you are using). Broccoli – I always add this about 10-15 minutes from the end so not to over cook.
While the vegetables are cooking make the satay sauce.
The satay sauce is a community recipe posted by Ashy on nigella.com. Because I like a bit of spice I swap out the chilly flakes for fresh chillies (those fiery little green ones if you like it hot!). And if you want a gluten-free option just swap the soy sauce for tamari (add a couple of extra teaspoons depending on taste).
Heat the oil in a wok and fry the garlic, onion and chilli over a moderate heat until onion is soft. Add the sugar and stir until slightly caramelised. Add the soy sauce and peanut butter and stir through. Add a little coconut milk at a time until you achieve your desired consistency.
Once the veggies are cooked pour over the satay sauce. Enjoy!
Special thanks to Lisa Barber for the headline photo.