Roast vegetables with creamy peas & pumpkin seeds
Ingredients
2 parsnips, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
300g pumpkin, skin removed and cut into chunks
2 large potatoes, peeled and cut into chunks
1 large red onion, chopped into chunks
50g pumpkin seeds
Good splash of olive oil over the veges
Salt & pepper to season
For the minted peas:
1/2 red onion, diced up small
1 Tbsp butter
125ml cream
150g baby peas
Fresh basil and mint leaves, maybe 6 of each, chopped up (Fresh is always best but dried would work too if you don’t have fresh).
Directions
Pre heat oven. Lay all of the roasting vegetables (apart from the minted pea ingredients) in a roasting dish and splash with the oil, season with salt and pepper and roast until cooked and browning. When they are nearly ready, it’s time to cook the pea mixture. In a small pot saute red onion and butter. Add cream and peas, bring to boil and then turn down the heat until peas are cooked. Cream will start to reduce and thicken. Add basil & mint. Meanwhile in a separate pan, with a tiny bit of oil, heat the pumpkin seeds until they just start to brown. Don’t leave them or they’ll burn. To assemble, lay out all the roasties on a platter. Spoon the pea mixture on the top in blobs, and then sprinkle the toasted pumpkin seeds over the top. I put this in the middle of the table for everyone to take their own. Perfect for a wintery night with roast meat or sausages. Serves 4 to 5.
Enjoy! Sarah X