Veggie Roast Dinner
- Sulphites
Ingredients
450 grams
Potatoes
8 grams
Plain Flour
1 unit(s)
Rosemary
1 sachet(s)
Paxo Stuffing
30 grams
Unsalted Butter
1 unit(s)
Onion
225 grams
Tri-coloured Chantenay Carrots
15 grams
Honey
1 sachet(s)
Wholegrain Mustard
100 grams
Shredded Savoy Cabbage
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
Not included in your delivery
215 milliliter(s)
Water
150 milliliter(s)
Water for the Gravy
Nutritional information
Instructions
Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, Tear the rosemary into a few smaller springs and add to the oil, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.
Empty the sachet of stuffing into a medium bowl. Pour in boiling water ( see ingredients list for amount ) Mix together well.
Add half the butter allowing it to melt in slightly then mix in well. Leave to stand for 5 minutes. Spoon the stuffing into an ovenproof dish, spreading it in gently. Bake for 25-30 mins on the middle shelf of your oven.
Halve, peel and thinly slice the onion. Trim the tops off the carrots and halve any that are bigger than the others. Pop the carrots in a medium bowl. Add the honey, wholegrain mustard and a drizzle of oil. Season with salt and pepper. Mix together until the carrots are evenly coated. Spoon onto a baking tray and roast on the middle shelf for 15-20 minutes until tender. Turn halfway through.
Heat the remaining butter in a medium sauce pan on a medium high heat. Once melted, add half of the onion and cook until softened, 3-4 mins. When soft, add the cabbage and cook stirring frequently with a lid on until tender, 2-3 mins. Season to taste with salt and pepper. Heat a drizzle of oil in a small frying pan on medium high heat. When hot, add the remaining onion and cook until tender, 3-4 mins. When soft, add the remaining flour and cook for a further 1 minute.
Once the flour has cooked for 1 minute, add the red wine stock pot and water (see ingredients for amount). Bring to the boil and stir to dissolve the stock pot. Simmer until thickened, 2-3 mins. Share the stuffing between your plates. Serve with the cabbage and potatoes on the side. Place the carrots on top and spoon over the red wine gravy. Enjoy!
