4 April 2008

Fusion once more

Having kept a number of vegetables in the fridge for days with the (good) intention of making either a soup or roasting them, I finally got my act together and did the latter last night.


2 small red onions
1 big clove of garlic
3 medium sized carrots
5 large Jerusalem artichokes
3 small courgettes
5 tbsp grapeseed oil
1 tbsp dried rosemary
salt and pepper

  1. Peel all vegetables, dice the onion and press the garlic into a deep baking pan.
  2. Slice the carrot thinly, the Jerusalem artichokes and courgettes a bit thicker and add to the pan.
  3. Drizzle the grapeseed oil and add rosemary, salt and pepper and stir well to get everything nicely coated.
  4. Roast in the oven for 40 minutes on gas mark 6 (200 degrees C), stirring a couple of times during the roasting.
The fusion part comes from adding some Swedish meatballs halfway through the roasting. They were straight from the freezer, but that worked out fine. And I served with brown penne pasta, which I sadly also put too much olive oil into.

So overall, it tasted greasy, but not unpleasant. Could have used a bit more salt too, we tend to be on the careful side with salting in an attempt at eating healthily.

Today is Friday and so we'll be having a nice big salad and sujuk with a nice rakia too.


Gretchen Noelle said...

Roasted veggies sound great! Can you believe I have never tried a Jerusalem artichoke! They don't have them here...maybe one day I will!

Caramella Mou said...

Hi Gretchen,

do try Jerusalem artichokes when you get a chance, they have a very distinct flavor. I find it very tasty. Also they are a lot quicker to do than potatoes.

I'm planning on planting some in my garden - they are related to sunflowers, so quite decorative too.

Lore said...

I'm sure it was great with pasta and you've very lucky to have your own garden....I miss that so much!