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Spa Cuisine: Roasted Root Vegetables

by Chef Lindsay Spalding November 22, 2009

2 medium sized Beetroots
2 Carrots
2 Parsnips
1/4 lbs Butternut squash
1/4 lbs Pumpkin
8 small pearl onions peel and leave whole
1/2 small Celery root
8 raddishes leave whole
2 artichokes, peel the outer leaves and the stalk till its white cut off the upper half of the leaves and remove the choke (the spikey inside)

Pre heat the oven to 500°F. Wrap the beets in aluminium foil season with balsamic vinegar, salt and pepper. Allow to cook till beets are just cooked and a knife can enter with a little pressure, approximately 20-30 mins. Once cooked the skin should peel easily off. I would suggest wearing disposable gloves as the beets will stain your hands.

Cut the beets into wedges. Peel and cut the other vegetables into approximately 1 inch pieces. Place a roasting pan in the oven and allow it to get to temperature. Gently drizzle the vegetables in olive oil, coating evenly and season with salt and black pepper. place onto the hot pan spread out evenly and close the oven door. every 5 mins shake the pan, after 15 mins add the beet wedges. after 20 mins check to see if all the vegetables are cooked, using a sharp tipped knife, "stab" the vegetables, without pressure the knife should enter.

Now we are ready to plate...heat up a pan and with a small amount of extra virgin olive oil. Toss the gnocchi in the pan gently till golden. I like to plate the hot gnocchi and then the vegetables on top of the gnocchi, then drizzle the juices from the pan over the dish, to keep all the flavor, and finish by drizzling the pesto over. Perhaps try finishing with freshly roasted chestnuts roughly chopped over the top or parmesan shavings.