Carrot, Vital Veg, Organic vegetables, Aberdeenshire, recipe

Parmesan-baked Winter Veg with Ginger Tom sauce

This is a great recipe for cold winter days. Any winter veg is lovely served this way. Serves 2 as main meal, or 4 as an accompaniment.
Half a swede – peeled & sliced into 2cm thick circles
Two large carrots – scrubbed
Half a Pumpkin – peeled and cut into 2cm thick slices
Knob of butter
Fresh grated parmesan cheese
For the sauce: 1 small leek thinly sliced
Dash of olive oil
2 cloves garlic - sliced
1cm by 1cm chunk of ginger sliced across the grain
1 tin or equivalent fresh chopped tomatoes
150ml vegetable stock (eg Marigold Organic Vegetable Bouillon)
70g feta cheese
3 tsp red pesto
1 tbsp balsamic vinegar
1 tsp marjoram (or similar)

Prepare swede, carrots & pumpkin.  

Steam swede and carrots for 5-8 minutes.  

Add pumpkin to steamer and steam for 5 minutes.  

When just soft lay on a baking tray, then coat with a knob of butter and sprinkle with parmesan.  

Bake in hot oven for 20-30 minutes until well cooked and crisp on the outside.

Meanwhile, fry leek until soft.  

Add garlic and ginger, fry for another 2-3 minutes.  

Add remaining ingredients and heat through until feta cheese has melted and sauce is bubbling.

Serve together with baked veg – yum!