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Roast winter veg with fondue sauce

Roast winter veg with fondue sauce poured over the top

Roast winter veg with fondue sauce

Name: Roast winter veg with fondue sauce
Total time: 1 h
Yield: 3
Cuisine: British
Ingredients: 3 tbsp olive oil; 1 small butternut squash skinned, seeded and cut into 2.5cm/1in cubes; 1 red onion cut into thin wedges; 300g packet of cauliflower florets; 1 garlic clove crushed; 8 cherry tomatoes; 2 tsp cornflour mixed with 1 tbsp water; a splash of kirsch or brandy (optional); 100ml/3½ fl oz white wine; 175g raclette cheese grated or chopped if bought ready sliced

Orlando Murrin

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Serves 2 - 3

Easy

Total time: 1 hr

Takes a little less than 1 hour

A star rating of 4 out of 5.1 ratingRate

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If you love fondues but don't want the full-on experience, combine roast vegetables with a rich kirsch and cheese sauce for a tempting taste of après-ski

Vegetarian

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Tart tatin with brandy cream

A star rating of 4.5 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
1 small butternut squash

skinned, seeded and cut into 2.5cm/1in cubes
1 red onion

cut into thin wedges
300g packet of cauliflower

florets
1 garlic clove

crushed
8 cherry tomatoes
2 tsp cornflour

mixed with 1 tbsp water
a splash of kirsch

or brandy (optional)

For the fondue sauce

100ml/3½ fl oz white wine
175g raclette cheese

grated or chopped if bought ready sliced

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Nutrition: per serving

kcal711
fat47g
saturates21g
carbs32g
sugars0g
fibre7g
protein33g
salt1.6g

Method

step 1

Preheat the oven to 220C/gas 7/fan 200C. Drizzle half the oil over the base of a large gratin dish or medium roasting tin. Tip in the squash, onion, cauliflower, garlic and season with salt and pepper. Toss everything together roughly and drizzle with the remaining oil. Put the vegetables in the oven and bake for 15 minutes uncovered, stirring half way through.
step 2

Stir the vegetables again, arrange the tomatoes on top, and roast for another 15-20 minutes, until lightly toasted.
step 3

To make the sauce, pour the wine into a small pan and bring to the boil. Remove from the heat, stir in the cheese and cornflour mixture then the kirsch or brandy if using. Put the pan back onto a low heat and stir everything together until the cheese melts into the liquid and forms a runny, silky sauce. Serve the vegetables with the sauce poured over.

Recipe from Good Food magazine, March 2003

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A star rating of 4 out of 5.1 rating

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