https://westgold.com/
Recipe
Difficulty
Easy
Prep time
10 minutes
Cook time
25 minutes
Serves
4-6
Ingredients:
Vegetables:
2 bunches baby carrots, lightly peeled
2 bunches spring onions, top and tailed
8.8 oz baby parsnips, peeled (You can use regular parsnip and cut into strips)
8.8 oz kumara, cut into strips
8.8 oz green beans
3 Tablespoons (roughly 1.6 oz) melted butter
Handful of micro greens
1/3 cup chopped walnuts to sprinkle
Pesto:
2 cup baby spinach leaves
1/3 cup walnuts
2 cloves garlic
½ cup olive oil
¼ cup grated parmesan
salt and pepper
Mascarpone:
½ teaspoon ground cardamom
1 teaspoon lemon zest
2 teaspoon lemon juice
4.4 oz mascarpone
salt and pepper
1 Tablespoon olive oil (to serve)
Method:
Pesto:
Place all the ingredients (except the oil) in a food processor and pulse until the mixture is chopped.
Add the oil and pulse until it comes together to form a chunky paste.
Mascarpone:
Place all the ingredients (except the olive oil) into a mixing bowl and stir until combined. Refrigerate until needed.
Before serving, make a small well in the centre of the mascarpone with the back of a spoon, and drizzle the olive oil on top.
Vegetables:
Preheat the oven to 360°F.
Place all the vegetables onto a large roasting tray. Spoon over 3-4 Tablespoons of pesto and the melted butter and mix with your hands until all the vegetables are well coated. Spread out into an even layer. Season with salt and pepper. Bake for 15mins.
Place vegetables onto a serving platter and serve with 2 small bowls of the mascarpone mix and the remaining pesto.
Sprinkle with chopped walnuts and micro greens or fresh herbs. Serve warm.
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