Thursday, July 26, 2012

Roast vegetable salad with Pesto White Sauce

Whenever I make I roast I always like to make waaaay too many roast vegetables. I love having some sitting in my fridge waiting for me to do something with them. A bit of cold roast pumpkin or carrot tastes great with some nice cheese and chutney in a sandwich. Combine the roast veggies with eggs and you have many different options, frittatas, omlettes...

However, often roast vegetables are good enough that they can stand alone as a meal in themselves (with a few tweaks). This is one of those recipes that makes a great 'take with you lunch'. The roast vegetables are highlighted with some cranberries, some slivered almonds for crunch and then some delicious white sauce highlighted with pesto tops it off.

This salad is great either hot or cold, depending on whether you have access to a microwave or not.
My roast vegetable mix changes a little according to the season, although I probably do prefer the versions in the colder months.

In the warmer months I usually use some whole new potatoes, just smashed slightly, courgette and maybe some carrots and some cherry tomatoes thrown in for the last 10 minutes.

In the colder months (which in Dunedin means cold) I love fluffier potatoes, parsnip, pumpkin and kumara. I have even discovered quite a liking for roast brussel sprouts (don't knock em till you try them).

What do you usually include in your roast vegetable mixes?

Serves 2

4 cups chopped roast vegetables
1/4 cup dried cranberries
1/4 cup slivered almonds
1 Tbsp butter
1 Tbsp plain flour
1 Cup trim milk
2-3 Tbsp basil pesto.
Few large handfuls baby spinach

1. In a large bowl, toss together the chopped roast vegetables, cranberries and almonds.
2. In a small pot over a medium heat melt the butter.
3. Add in the flour and stir for 1 minute.
4. Gradually add the milk, stirring constantly.
5. Cook the sauce, stirring, for around 10 minutes or until it is bubbling and getting thick (watch that it doesn't catch on the bottom)
6. Remove from the heat and stir in the pesto, adding more or less to taste.
7. Pour over the vegetables and toss well.
8. When cool, toss through the baby spinach.

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