A new way to do roasted veg

A new, longer, more complicated way to do roasted veg, that is…..but a really delicious one.

This caught my eye a couple of weeks ago in the Graun. It’s basically a tray of roasted vegetables with a delicious sauce poured over top. Sounds good, doesn’t it?!

Ottolengh’s recipe includes potatoes, leeks, beans, peas, asparagus, and zucchini. I used only potatoes, leeks, peas, and zucchini and to be honest we found this to be plenty. That’s the great thing about this dish: it’s extremely flexible. It’s not difficult to make, but a kitchen timer is a must, because the roasting times are short and you need to keep adding ingredients. You can’t be doing too many other things at once or you’ll lose track (and make sure the veg is chopped in advance!). Also, the bechamel looks a bit finnicky,  but it comes together easily and if you follow Ottolenghi’s tip of covering it with plastic clingwrap, letting the film touch the sauce, it works really well.

I still love my traditional roasted veg, but this is a nice upscale ‘twist’ and would be great for a dinner party. The only thing I’d change is to add more lemon — it did not come out strongly enough for me; I’d recommended adding a little zest to the sauce if you like a stronger lemon taste.




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