Roast vegetables with burrata

You can chop and change the root veg, but this is an excellent way of using up the odd swede or parsnip you may have. 

As you break open the crust of the burrata, its soft, almost-liquid centre flows onto the hot, roasted vegetables like a dressing. 

The sprinkling of toasted crumbs introduces a change of texture.

Burrata and mozzarella are not the same cheese, but they are both Italian cheeses made from stretched curd, and they can be used interchangeably in some dishes.

Serves 4. Ready in 90 minutes

swede 400g
parsnips 250g
carrots 2, medium
beetroots 3, small
onions 2, large
olive oil 5 tbsp
pumpkin 300g, peeled
rosemary 6 sprigs
thyme 6 sprigs
garlic 5 cloves
burrata 4

For the crumbs:
soft white breadcrumbs 75g
olive oil 4 tbsp
parsley leaves 4 tbsp, finely chopped

Heat the oven to 200C/gas mark 6. You will also need a large roasting tin.

Peel the swede (the skin gets a tad tough when baked), then cut into large pieces, about the size of a roast potato, and put them into the roasting tin. Do the same with the parsnips. Scrub and cut the carrots into similar sized pieces.

Scrub and trim (but don’t peel) the beetroots. Tuck them among the other vegetables. Peel the onions, cut in half, then slice each half into about 4 segments and add to the tin. Chop the pumpkin, add to the tin, then pour in the oil. Finely chop the rosemary leaves and thyme (keep a few sprigs whole if you wish), season with salt and black pepper, coarsely ground, then toss everything together to evenly coat with oil and seasonings.

Peel the garlic and tuck among the vegetables, then roast in the preheated oven for about 90 minutes, tossing them around halfway through. Test them with a metal skewer – the tip should slide easily through. If they are tender, but not yet browned nicely, turn the heat up for a few minutes.

In a frying pan, toast the crumbs in the olive oil until they are golden brown, turning them occasionally, so they colour evenly. Stir in the parsley and remove from the heat.

When the vegetables are soft and sizzling, transfer to the serving plates, then nestle a whole burrata in each one. Break open the cheese and let the filling ooze over the vegetables. Scatter over the breadcrumbs to finish.

Nigel Slater’s recipes for roast vegetables with burrata, and marmalade pears | Vegetables | The Guardian