Root Vegetable Stack
cover with foil and bake for 25 minutes at 200 degrees Celsius ( 400 F ) Gas Mark 6. After 25 minutes, remove the foil and bake for a further 20 minutes.
Whilst the onions are baking you can prepare the Tomato Jus as follows.
Fry the remaining half of the reserved onion flesh in the oil and when softened add all the other ingredients. Cook on a simmer for 10 minutes and then add to a blender. Blend until smooth and then pass through a sieve into a clean pan.
This sauce can be heated when you are ready to plate up the finished dish.
|45 Minutes||Serves 2||? kcal per serving
For the vegetables
1 small to medium swede
1 medium beetroot
1 large potato
3 tablespoons vegetable oil
1 tablespoon vitalite, or other vegan margarine
For the puree
1 large carrot, steamed and mashed
1 teaspoon vitalite, or other vegan margarine
1 tablespoon freshly chopped basil
1/4 teaspoon dried dill
Salt and pepper to season
Begin by preparing the vegetables for the stack.
Peel the vegetables and cut into approximately 2cm slices. Using a cutter you will need 2 circles of swede, 2 circles of beetroot and 2 circles of potato.
Place these in a steamer and steam until tender but not too soft, as these are yet to be fried and then baked.
Preheat the oven to 180 degrees Celsius ( 350 F ) Gas Mark 4.
Whilst the vegetables are steaming, you can prepare the puree.
Place the mashed carrot into a bowl and mix with all of the other puree ingredients.
Once the vegetables have steamed, remove from the steamer and place in some kitchen paper to absorb any water before frying.
In a frying pan, add the vegetable oil and vitalite and fry for 1-2 minutes on each side until the vegetables are lightly golden.
Drain on kitchen paper and prepare the stack.
Line a baking sheet with foil and place the circle of swedes on first. Add a small amount of the carrot puree and place the circle of beetroot on top. Add some more puree and then place the circle of potato on top.
Season with some salt and pepper and bake for 15 minutes before serving.