Vegetable Recipes - Winter Vegetable Platter with Rouille Recipe

Ingredients

Serve 4-6

• selection of winter vegetables (potatoes, parsnips, kohlrabi, baby turnips, leeks, Jerusalem artichokes, celeriac, carrots)

• olive oil

• sea salt

• herb sprigs, to garnish 

Rouille:

• 1 red pepper, cored, deseeded and chopped

• 2 garlic cloves, chopped

• 2 red chilies, deseeded and chopped

• 6 tablespoons olive oil

• 25 g/1 oz fresh white breadcrumbs

• salt and pepper

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Method:

1. First prepare the rouille. Put the pepper, garlic, chilies and olive oil in a liquidizer or food processor, and process until fairly smooth.

2. Clean down the sides of the container with a spatula occasionally to make sure you blend all the ingredients evenly.

3. Add the breadcrumbs, and salt and pepper to taste, and process again to form a thick paste. Transfer to a small bowl, cover and chill until ready to serve.

4. Prepare the vegetables according to type and size (the dish will look more attractive if all the vegetables are of a similar size, or are cut into similarly-sized pieces.

5. Boil or steam the vegetables until just tender. Drain and refresh under cold running water, then drain thoroughly.

6. Arrange the vegetables on a large serving platter. Drizzle with olive oil and sprinkle with sea salt. Garnish with sprigs of herbs and serve with the rouille.