106
VEGET
ABLES AND
VEGET
ARIAN
I
ngredients
2 parsnips (peeled and
cut into chunky pieces)
2 peppers (de-seeded
and cut into bite-size
chunks)
100 g (4 oz) mushrooms
(washed and chopped in
half)
1 leek (cut into chunks)
15 -30 ml (1 -2 tbsp) olive
oil
2 garlic cloves
(crushed)
Roasted Vegetables
Serves 4
Oven Accessory: enamel shelf
1. Place parsnips and leeks into a bowl, add 6 tbsp water and
cover. Cook on HIGH power for 5 mins. Drain.
2. Drizzle olive oil onto enamel shelf. Preheat on CONVECTION
220°C.
3. When the oven is preheated, lay the vegetables on the enamel
shelf, season and cook on CONVECTION 220°C for 30-35 mins.
turning as required.
I
ngredients
45 ml (3 tbsp) olive oil
5 medium carrots,
peeled and cut into
batons
5 parsnips, peeled
and cut into batons
30 ml (2 tbsp) clear
honey
2 tsp black
peppercorns
Pepper and Honey-Roasted Roots
Serves 4
Oven Accessory: glass turntable then enamel shelf
1. Place the vegetables into a bowl, add 6 tbsp water and cover,
cook on HIGH power for 5 -7 mins. Drain and cool slightly.
2. Preheat oven empty on CONVECTION 220°C.
3. Put the olive oil and vegetables onto the enamel shelf.
4. Place the enamel shelf into the oven and cook on CONVECTION
220°C for 30-35 mins., shaking occasionally or until golden
brown and soft.
5. Stir the honey, pepper and a sprinkling of salt into the
vegetables, then return to the oven for 5 mins. to warm honey
through, toss vegetables halfway through.
I
ngredients
450 g (1 lb) potatoes
30 ml (2 tbsp) oil
Roast Potatoes
Serves 4
Oven Accessory: glass tur enamel shelf
1. Peel and cut potatoes into quarters. Place the potatoes into a
bowl, add 6 tbsp water and cover. Cook on HIGH power for 5
mins. Drain.
2. Put oil on enamel shelf and place in the oven. Preheat on
CONVECTION 220°C.
3. Place potatoes on enamel shelf and cook on CONVECTION
220°C for 25-30 mins. turning and basting potatoes during
cooking, or until crisp and brown.
Follow the ingredients
for the above two
recipes.
2 Level Roasted Vegetables and Potatoes
Oven Accessory: glass turntable and metal tray + enamel shelf
1. Par-boil the parsnips, leeks and potatoes for 5 mins (see point 1.
above).
2. Preheat the oven on CONVECTION 220°C and cook for 30-35
mins. Roast the potatoes on the enamel shelf and the
vegetables on the metal tray on the glass turntable. Turn and
baste during cooking.
