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Winter vegetable recipes

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Christmas recipes

Creamy Brussels sprouts

5 minutes

Cheese recipes

Aligot (cheesy mash potato)

25 minutes

Battered and

Crispy parsnips with maple syrup and Parmesan

10 minutes

Brunch recipes

Spicy fried potato shakshuka with naan bread

30 minutes

Tart recipes

Maple-roasted potato-and-sage open tart

55 minutes

Carrot recipes

Sticky roast carrots in barley broth

45 minutes

Beetroot recipes

Beetroot flatbread with charred greens

20 minutes

Brinjal recipes

Warm lentil salad with couscous and vegetables

45 minutes

Anchovy recipes

Slow poached tomatoes in garlic and anchovy oil

1 hour and 20 minutes

Butternut recipes

Risotto-stuffed squash with Parmesan and pancetta

45 minutes

Bacon recipes

Roast winter veg with bacon and wilted chard

40 minutes

Roast winter veg with bacon and wilted chard

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1.5 kg mixed winter vegetables (any mix of turnips, parsnips, kohlrabi, celeriac, swedes)
200 g rindless streaky bacon
3 large cloves garlic, unpeeled
Sage, a few sprigs
6 T olive oil
Sea salt and freshly ground black pepper, to taste
200 g Swiss chard, washed and finely shredded
1 T red wine vinegar

Method

Preheat the oven to 200°C. Peel the vegetables and cut into chunks. Arrange the bacon in a single layer on a large baking tray. Roast for 10–15 minutes, or until crisp. Remove the bacon using tongs and set aside.
Add the vegetables, garlic and sage to the baking tray and toss with the bacon fat. Add 2 T olive oil and a little seasoning. Roast for 30–40 minutes, or until tender and starting to catch. Remove from the tray, then add the shredded chard. Add 1 T oil and mix well. Roast at 220°C for 3 minutes, or until wilted. Season lightly.
Squeeze the roasted garlic into a jar. Add the vinegar, seasoning and remaining olive oil. Mix the dressing with the warm roasted vegetables and check the seasoning. Turn onto a platter and top with the crumbled bacon and wilted chard.

Cook's note: Roast the garlic used for the dressing for a sweetly caramelised kick.

Discover more winter vegetable dishes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Glazed Hasselback butternut squash

Creamy Brussels sprouts

Aligot (cheesy mash potato)

Crispy parsnips with maple syrup and Parmesan

Spicy fried potato shakshuka with naan bread

Maple-roasted potato-and-sage open tart

Sticky roast carrots in barley broth

Beetroot flatbread with charred greens

Warm lentil salad with couscous and vegetables

Slow poached tomatoes in garlic and anchovy oil

Risotto-stuffed squash with Parmesan and pancetta

Roast winter veg with bacon and wilted chard

Roast winter veg with bacon and wilted chard

Ingredients

Method