Beetroot, Vital Veg, Organic vegetables, Aberdeenshire, recipe

Roasted Veg in Creamy Tomato Sauce

A favourite with the kids! Submitted by our neighbour, Angela Wilson. Serves 4:
1 kg mixed veg suitable for roasting e.g. carrots, potatoes, parsnips, swede, beetroot – chopped
One large onion - chopped
Two tins chopped tomatoes
Two cloves garlic
Olive oil for drizzling
250–500g mascapone cheese – depending on taste

Roast chopped veg at 180 degrees C for half an hour with a drizzle of oil.  Recommend par-boiling or lightly steaming any root veg before roasting.

Meanwhile fry onion until golden, then add garlic and fry lightly. 

Add tinned tomatoes to garlic and onion and cook for 10 minutes, then puree.  

Add cheese and reheat sauce.

Pour sauce over roasted veg and serve with gnocchi.

Variation:  Add 1 tsp dried crushed chillies, or fresh chopped chillies at the “add garlic” stage for a more adult, warming version.