Christmas Vedgley - Chef Recipe by West Peak Hotel

Ingredients

1 carrot
1 parsnip
1 small sweet potato
200g pumpkin
1/2 beetroot
100g beans
1 small head of broccoli
1 bunch bok choy
5-6 snow peas
Cabbage

Method

Peel the carrot, parsnip, sweet potato and pumpkin.

Toss the vegetables with a splash of vegetable and olive oil and a pinch of salt. Place them into a pan suitable for the oven, preferably one that keeps the vegetables all together touching but not smothering each other.

Add half a cup of water to the pan and put in an oven at 175 C to 180 C.

Roast for 20 minutes, give a bit of a stir and check the softness of the vegetables. If still a little hard cook a bit longer. If looking golden, soft and delicious..well then, they are ready.

For the greens, bring a pot of water to the boil.

Top and tail beans and take the cap off the snow Peas. Cut the broccoli head from the stalk and break the head into bite-sized pieces. Cut the base off the bok choy and wash the leaves well. Finely slice the cabbage.

Drop the beans into the boiling water, after 3 minutes add the broccoli. After 1 minute drop in the snow peas, bok choy and cabbage. Give it another minute and then tip the lot into a colander or sieve, then back in a bowl.

Add a little butter or oil, whichever you fancy and hey presto!

Serve in your favourite dish with roast vegetables on one side and greens on the other.

Recipe provided by West Peak Hotel