Recipe: Roasted Root Vegetables with Leek and Mushroom Sauce

[herbsandhelpers]

Roasted Root Vegetables with Leek and Mushroom Sauce and a crunchy Hazelnut topping

This is perfect comfort food for a winters evening and it is DAIRY FREE.

Roast Vegetables

1 medium sweet potato peeled and cut into bite size chunks
1 large or 2 small parsnips as above
1 medium butternut squash peeled, deseeded and cut into bite size chunks
1 tsp dried thyme
4 tbsp olive oil
Grind of salt and black pepper

Method

Put all the vegetables in a large roasting tin so they are in a single layer. Coat with the olive oil and then sprinkle on the thyme and salt and pepper. 
Put into a med hot oven and roast for 30 minutes until just soft,

Sauce

2 leeks washed and sliced thinly
8 oz mushrooms washed and sliced and chopped up small
2 heaped tbsp wholemeal flour - i use spelt
3 cloves garlic crushed
1 tsp dried mixed herbs and 1 tsp dried sage
soya milk approx ¾ pint
2 tsp dijon mustard
1 tsp salt
2 tbsp olive oil

Method

In a medium saucepan, gently fry the leeks, mushrooms, herbs and garlic with the lid on stiring often. When vegetables are soft and there is a little liquid add the flour. Stir to combine and cook for a minute. Gradually add the soya milk till you have a sauce like consistency - you might need more milk. Add the mustard and salt and check the seasoning.

Topping

4 oz hazelnuts wizzed in a food processor until crumbly but not ground
1 slice wholemeal bread made into breadcrumbs
1 tbsp each of sunflower, sesame and pumpkin seeds
2 tbsp olive oil
1 tbsp tamari (wheat free soya sauce) 
good grind of black pepper

Method 

In a small bowl combine all the ingredients and mix well.

When the roasted vegetables are cooked, spoon the sauce over them until well covered. Sprinkle on the topping until well covered and bake in a medium oven for about 15 minutes till the topping is crunchy looking and the sauce is bubbling up through the vegetables.

Serve with brown basmati rice and some stir fried cabbage or brussels sprouts - finely shred some green cabbage or sprouts and pan fry them for about 10 minutes with a little olive oil, a clove of crushed garlic and some lemon zest. Season with sea salt and black pepper.

I have made this dish dairy free but you could make the sauce with butter and cows milk and you could add 2 oz cheddar cheese to the topping for a dairy version.

Recipe by Liz Nolan