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What a difference a day makes…

January 29, 2012

Yesterday, the selection of vegetables in the fridge defeated me; today I remembered that oven roasted vegetables have to be one of the best things about winter (I did go and buy some mushrooms though, which upped the ante a bit).  This mix contains parsnips (of course) hiding amongst a yellow pepper, carrots, potatoes and the meal making mushrooms.

Cut vegetables into pieces that will cook in about the same time, put them in an oiled roasting pan, drizzle some olive oil over them and some salt and lots of black pepper, stir, and bake for an hour in a moderate oven. It doesn’t matter if they brown, but they shouldn’t be burned black. Add a little cider or apple juice if it needs liquid.

Red lentils with dried apricots goes well with roasted vegetables. If you soak the lentils (about a cup full) for an hour they only need 15 minutes cooking, but you don’t have to – soak them that is. You do need to soak the dried apricots (about 15 apricots) though, and cover them in water and  cook them until they’re a mush (if you get dried apricots that are supposedly ready to eat you might need to mash them to get them into a mush). Fry a crushed garlic clove and about an inch of grated ginger root in a couple of tablespoons of olive oil. Add some cumin seeds and fennel seeds – about a teaspoon each – and continue frying for a few minutes and then add a grated carrot. Cook stirring all the time until the carrot’s done, and then add the apricots and the cooked (drained if need be) lentils. Add salt to taste – this dish is meant to be quite sweet though.

Serve with broccoli – should be cabbage really at this time of year, but there’s only so much austerity one can take.

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