Roasted vegetables with grana padano pdo riserva sauce
chef Francesca D’Orazio
This recipe features vegetables whose vibrant colours epitomise healthy eating. An ultra-wholesome, super-tasty dish packed with nutritional properties.
1 purple carrot, peeled and cut lengthways into 4 pieces 1 orange carrot, peeled and cut lengthways into 4 pieces 2 purple potatoes, well washed, scrubbed, and sliced (2-3 cm) 300 g different coloured cauliflower florets 200 g pumpkin, peeled, seeded and cut into pieces 4 shallots, peeled, left whole 2 Jerusalem artichokes, well washed, cut into pieces 1 medium beetroot, peeled and cut into wedges 1/2 fennel cut lengthways into 8 pieces ¼ celeriac, cut into pieces Thyme Sage Rosemary Extra virgin olive oil Sea salt Pepper
For the sauce: 150 g Grana Padano PDO Riserva 150 g cream
Heat the oven to 200°C. Chop and mix the thyme, rosemary and sage so that you have three tablespoonfuls of mixed herbs. Prepare all the vegetables, and place in a bowl. Season with salt and pepper and drizzle with 4-5 tablespoons of olive oil. Mix in the chopped herbs. Transfer everything to the baking tray, cover with aluminium foil. Cook the vegetables for 30 minutes, remove the foil and continue cooking for another 10-15 minutes.
For the sauce:
Heat 150 ml cream and add 150 g grated Grana Padano PDO Riserva to obtain a smooth cream. Pour into a sauce boat and serve with the plated vegetables.