Pot Roast Vegetables in Red Wine

My recipe for The Unusual Suspects

Delicious Magazine November 2010

Pot Roast Vegetables in Red Wine

500 g carrots
500 g beetroot
4 tablespoons olive oil
few thyme sprigs
150 ml red wine
1 ½ tablespoons coriander seeds, crushed well
30 g fresh coriander, chopped
salt and pepper

Serves: 4-6 as an accompaniment
Making: 15 minutes
Cooking: 25-30 minutes

Scrub the carrots and beetroot well, trim, top and tail and cut off any stringy bits. No need to peel the carrots but peel the beetroot and chop both into 4 cm chunks.

Heat the oil in a large pan enough to fit the vegetables, (in an almost single layer) over a moderate heat, add the beetroot, carrot, coriander seeds and thyme sprigs. Season and cook, turning the vegetables regularly for about 8-10 minutes.

Add the red wine and let it boil up, then reduce the heat, cover the pan and simmer gently, shaking the pan occasionally, for 15-20 minutes or until tender.

Remove from the heat and stir in the chopped fresh coriander. Cover and leave for 5 minutes before serving.

This entry was posted in Brunch, Lunch, November, October, September, Sides & Salads, Vegetables, Vegetarian and tagged , , , , , , . Bookmark the permalink.

One Response to Pot Roast Vegetables in Red Wine

  1. Pingback: Delicious Magazine November 2010 – Celebrate the knobbly! | HOT MEALS NOW

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