Roast root vegetables drizzled in Marinated Goats cheese
The great thing about the weather getting colder is that it means you can sit in front of the fire put on some great music and snuggle up and get into some root vegetables…
This little delightful dish is a beauty; perfect for all your vegetarian friends or serve it as the little bit on the side with your red meat.
You need only root vegetables:
Beetroot
Parsnip
Carrots
Sweet potato
Kifler potatoes if you are being a bit gourmand
Onion
Pumpkin
Jerusalem artichokes
plus Garlic and rosemary
·Better preheat the oven for roasting
·I never peel anything (except in the beauty salon ) but feel free to if you’re that way inclined. I like my roots with their skin on but not dirty so give them a wash.
·Chop everything up them up into fabulous eclectic sized pieces.
·Leave some of the garlic still in its skin ( no nude spreads) to cook whole.
·Chop up more garlic and chuck on.
·Drizzle the vegetables with lots of olive oil.
·I presume you put them in a baking dish first and didn’t drizzle the kitchen bench.
·If you did clean up bench and just give up cooking.
·Throw some chunks of rosemary and hey some lemon thyme too over the roots
·Sprinkle with heaps of hand harvested organic sea salt and poivre
·Now get your hands in there and toss those root veggies with your hands; that way you get them really covered and moisturized with the olive oil.
·Throw in the oven and cook them for an hour
·until they are deliciously caramelized and soft and crispy
·Now here’s the scoop; throw the roasted roots into a big serving bowl and
·Drizzle with that fabulous goats cheese marinated in olive oil and rosemary
·Drizzle and toss and watch the goats cheese melt a little
·Serve with a few more sprigs of rosemary and thyme ( nothing like a garnish to
get the look happening
·Now is that is a delicious taste sensation or what?!!
·P.S
·Serve it with sliced backstrap of lamb and the soda bread from last week and watch your popularity soar ……
·You shall go to the ball…
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