The colder weather brings us fennel, cauliflower and carrots and they’re delicious drizzled in buttery honeyed goodness!
Fresh from the garden: fennel, cauliflower, carrot, potato, rosemary
Recipe source: Melissa Moore
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Preheat oven to 220C. Line a large rimmed baking sheet with baking paper and set aside.
- Scrub the potatoes under running water and wipe dry. Without peeling, chop them into 2cm cubes by cutting into slices first, then rods, then cubes.
- Wash and shake dry the cauliflower and chop into small florets and cubes.
- Scrub the carrots and peel, then slice into small chunks.
- Wash the fennel, taking care to rinse out any hidden dirt. Chop into smallish pieces.
- In a large bowl, toss together all the veggies with the oil and salt until well combined. Place in an even layer on prepared baking sheet.
- Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, for about 25 minutes.
- Meanwhile, wash the rosemary sprig and wipe dry with paper towel. Strip the needles from the stalk and finely chop using a large knife. We will need about a tablespoon worth.
- Melt the butter in a small saucepan over medium heat. Add honey and rosemary, let simmer for a few seconds and remove from heat.
- Transfer veggies to serving bowls and drizzle with butter mixture. Toss to combine and serve.
Notes: What other winter veggies can you name? What does fennel smell like?
The Bondi Cook 