Hasselback al forno

Name: Hasselback al forno
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 large parsnip; ½ a butternut squash (600g); 1 onion; 2 beetroots; 4 carrots; 4 potatoes; 2 cloves of garlic; ½ a bunch of fresh thyme (15g); olive oil; 2 tablespoons white wine vinegar; 100 ml Chianti red wine; 2 x 400 g tins of green lentils; 100 g baby spinach; 4 tablespoons natural yoghurt

Root veg galore, wilted spinach, lentils & yoghurt ripple

Vegetarianv

Serves 4

Cooks In1 hour 50 minutes

DifficultyNot too tricky

Vegetables Potato Lentil Spinach

Nutrition per serving

Calories 584 29%
Fat 22.6g 32%
Saturates 4g 20%
Sugars 23.1g 26%
Salt 0.8g 13%
Protein 16.8g 34%
Carbs 78g 30%
Fibre 18g -

Of an adult's reference intake

Veg

By Jamie Oliver

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Ingredients

1 large parsnip
½ a butternut squash (600g)
1 onion
2 beetroots
4 carrots
4 potatoes
2 cloves of garlic
½ a bunch of fresh thyme (15g)
olive oil
2 tablespoons white wine vinegar
100 ml Chianti red wine
2 x 400 g tins of green lentils
100 g baby spinach
4 tablespoons natural yoghurt

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Veg

By Jamie Oliver

BUY THE BOOK

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Method

Preheat the oven to 200ºC/400ºF/gas 6.
Scrub or peel all the veg: quarter the parsnip, squash and onion and halve the beetroot (try to choose medium-sized carrots and potatoes, but use your common sense and slice any larger ones in half ).
One at a time, place the veg on a board between the handles of two wooden spoons, so that when you slice down into them the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all the way along, putting the veg into a large roasting tray as you go.
Peel the garlic and place in a pestle and mortar, strip in the thyme leaves, then bash to a paste and muddle in 6 tablespoons of oil, the vinegar, and a pinch of sea salt and black pepper. Toss well with the veg, then roast for 1 hour, or until golden and caramelised, turning halfway.
Remove all the veg to a board and place the tray over a medium heat on the hob. Pour in the wine and leave to bubble and cook away, scraping up all the sticky caramelised bits from the bottom of the tray.
Tip in the lentils (juices and all) and spinach, then stir until the juices have thickened and the leaves have wilted.
Season to taste with salt and pepper, ripple through the yoghurt, then present to the table with the board of veg. Delicious served with the rest of the bottle of red wine.