16 November 2010

Roasted winter veg


Swede (or rutabaga), beetroot, carrots and leeks, roasted in olive oil for about 50 minutes (the leeks for about 30). A warming winter side dish with a lovely range of colours. All lifted from the garden this afternoon.

I hated swede when I was a kid. We never had it at home, but it was often on the menu at school. Mum always threatened to serve it up for Christmas dinner. I think it must have been the way it was cooked: boiled and then mashed. Roasted, it's a completely different vegetable.

6 comments:

Crafty Gardener said...

I love roasted veggies ... a meal unto themselves.

The Garden Ms. S said...

Roasted is the best! I hated squash as a child. Now, roasted or as a soup, it is a favourite.

Love the colours in your veg medley. :)

Esther Montgomery said...

I think I like looking at this more than I would eating it. My husband grows too much squash. Our organic-box-delivery-man delivers too many swedes. I used to like them but, unlike potatoes, one just just have too many of them.

In a photo, they look lovely though.

Esther

Why I garden... said...

Yum, I love eating fresh, tasty veg... even more than sweets! It looks good (except the beetroot looks a bit like bugs in the photo lol). All the best, Kelli :)

Soilman said...

AAAGGGH! I can't stand Swede! It's for cows, not people!!

Amanda said...

Are you calling me a cow, Soilman? Hmph. ;-)