Roast veg with confit garlic, lentils & goats cheese
We asked Beth at Borough Chef to come up with a delicious winter dish and THIS roasted roots with confit garlic, lentils & goat’s cheese is the result.
A one pan wonder that’s loaded with flavour, it’s the epitome of indulgent winter eating, with confit garlic and caramelised veg bringing in a beautiful sweetness. Cook it for your festive get-togethers and beyond!
Method
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1
Place the garlic in a small pan and add the Mellow Yellow cold pressed rapeseed oil until the cloves are completely submerged. Place over a low heat and cook until the garlic cloves are completely soft and very gently golden.
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2
Meanwhile, peel the root veg and cut into uneven roughly thumb-sized pieces. Place in a large pot with some rosemary, salt and cold water to cover. Bring to a simmer, cook until just tender, then drain.
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3
Preheat the oven to 195C fan. Add a good layer of oil from the confit garlic pan and place in the oven for 5 mins to heat up. Add the root veggies to the tray carefully, drizzle over the honey and return to the oven. Cook until golden, turning from time to time
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4
Meanwhile cool the lentils, wash and then boil until tender. Add the cavolo nero to the pan in the last 5 mins of cooking, then drain them together.
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5
Stir the lentils, cavolo nero, goat’s cheese, red wine vinegar and pieces of garlic into the tray with the roots. Season to taste.
Ingredients
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160g dried green or puy lentils
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5 medium carrots
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5 medium parsnips
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1 swede
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1 head garlic, broken into cloves
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2 or 3 sprigs rosemary
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A good drizzle of honey
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150g goat’s cheese, crumbled
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A good handful of cavolo nero leaves
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A glug of Mellow Yellow cold pressed rapeseed oil
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1 tbsp red wine vinegar
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Salt & pepper
