Baked autumn vegetables in a warm chestnut broth

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian


By Ollie Dabbous
From Saturday Kitchen

Ingredients

For the baked autumn vegetables

  • 200g/7oz salted butter
  • 2 garlic cloves, finely chopped
  • 2.5cm/1in fresh horseradish, finely grated
  • pinch fine sea salt
  • pinch unrefined caster sugar
  • 1 carrot, cleaned and roughly chopped
  • 1 parsnip, roughly chopped
  • ¼ celeriac, peeled and roughly chopped
  • 1 red onion, roughly chopped
  • 2 extra-large Jerusalem artichokes, washed and roughly chopped
  • 2 baby beetroots, washed, topped and tailed and roughly chopped
  • ¼ red kuri squash, seeds removed, roughly chopped

For the greens

  • 50g/1¾oz spigarello, roughly chopped
  • 50g/1¾oz kale, roughly chopped
  • 1 tbsp extra virgin rapeseed oil
  • pinch fine sea salt
  • pinch unrefined caster sugar

For the chestnut broth

  • 180g/6oz cooked chestnuts (either tinned or vacuum-packed)
  • 400g/14oz full-fat milk
  • 25g/1oz unsalted butter
  • 10g/⅓oz muscovado sugar
  • 10g/⅓oz molasses
  • 5g/⅛oz fine sea salt

To assemble

  • 24 red grapes, halved
  • 1 tbsp white balsamic vinegar
  • 4 tbsp smoked rapeseed oil
  • 8 sprigs lemon thyme, leaves picked
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