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

Squash Parmigiana with Beans

The comfort with this cheesy one is real! 

I'm taking this down a more wintery route and using lots of store cupboard ingredients to make it work. You can use cannellini instead of butterbeans. We have just polished this off with a simple baby gem salad. It's a good one-tray dinner, you might say. 

The dinner party was approved, too!

Serves a greedy 6

Ingredients:

For the roast veg:

3 medium aubergines, sliced lengthways (1cm thick)
1.5 tsp garlic powder
1 tbsp dried oregano
Salt + pepper
7 tbsp extra virgin olive oil
800g butternut squash, cut into equal pieces

For the tomato filling:
3 tbsp extra virgin olive oil
1 medium onion, thinly sliced
Handful of rosemary + sage leaves
8 garlic cloves, thinly sliced
2 tbsp tomato purée
500g cherry tomatoes, halved (this can be a tinned variety when out of season)
1 tbsp dried oregano
1.5 tins plum tomatoes, plus half a tin of water
500g cooked cannellini/butter beans

Toppings:
100g breadcrumbs
2 large balls mozzarella
100g Grana Padano a hard, aged Italian cheese, grated

For the aubergines, lay them on 2 baking trays and sprinkle over oregano, garlic powder, pepper, and 5 tbsp olive oil. 

Add squash to a third tray and cover with 3 tbsp olive oil, salt, and pepper. 

Place everything in a preheated 200C degree oven for 30 minutes, turning the aubergine over halfway.

While they roast, start with the filling! 

Set a large saucepan to medium to high heat + add olive oil followed by onion. 

Fry for 4mins + then add rosemary + sage leaves. Next stir in garlic, purée, oregano + cherry tomatoes. 

Simmer for 2 minutes before adding tinned tomatoes, water,
salt + pepper. 

Mix + cover for 10mins. Check seasoning. Take off the heat!

Spread 1/3 tomato base in a large 30cm by 25cm baking dish. 

Top with a few spoons of tomato sauce, grated cheese, 1/3 torn mozzarella, 1/3 beans, 1/3 roast squash, and pepper. 

Top with a layer of aubergine slices. 

Continue like this until you have 3 layers. 

They don’t need to be perfect! 

Top with cheese, breadcrumbs, salt, and pepper. 

Bake for 40 minutes in the middle of the oven at 190C until cooked through and bubbling.
Rest for 5mins before serving!

from antoninaparker

London chef + cookbook author, owner of Saucy Chilli oils

https://www.threads.net/@antoninaparker