When I think ‘Gwyneth Paltrow’, I think ‘films’, but apparently I should also think ‘cook books’. Recently her ‘Notes from my kitchen table’ landed on my cook book pile. And since nowadays everyone can be a writer, not necessarily a good one but a writer (if you have any doubts just visit your nearest book shop and take a quick look at the top 10 best sellers…), I was rather sceptical before I even opened the book.
I think it is very mediocre - it is fairly simple, with a strong emphasis on ‘healthy’ and ‘kids’ options though, and with a number of you-are-making-me-hungry photos. But generally rather uninspirational and slightly boring! Anyway,enough of the book because whatever my opinion on the book, I can’t fault a veggie recipe from a side dish section.
One of Gwyneth’s simplest recipes that immediately caught my attention was ‘Maple-dijon roasted winter vegetables’ – I absolutely adore roasted veggies, especially root ones. Add glaze tom this and it doesn’t get much better in the veggies category.
Roasted winter vegetables
Ingredients (2 portions)
- 3 tbsp golden syrup (originally it is maple syrup)
- 3 tbsp dijon mustard
- 3 tbsp extra virgin olive oil
- coarse sea salt
- fresh ground pepper
- 1 large sweet potato cut into sticks
- 4 parsnips cut into sticks
- 4 carrots cut into sticks
- Preheat the oven to 220C
- Together the syrup, mustard, olive oil, salt, pepper. Toss with the vegetables on the baking sheet
- Roast until browned, about 30-35 minutes
Recipe from ’Notes from my kitchen table’ by G. Paltrow