This is the veggie bake to end all bakes! Crispy golden potatoes baked in a tray of stewed veg, helped along by the richness of sweet tomatoes -- it's the perfect centrepiece for any dining table.
You will need
- 25ml grapeseed oil
- 2 brown onions, diced
- 1 carrot, peeled and diced
- 1/4 fennel, diced
- 1 red pepper, diced
- 2 bay leaves
- 1 rosemary stick
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seeds
- 1 bulb garlic
- 100ml red wine
- 2 tins Roma tomatoes
- 400ml vegetable stock
- 3 teaspoons vegetable oil
- 3 sprigs parsley leaves picked
- 1/2 lemon, zest microplaned
- 2 teaspoons olive oil
- 2 cups couscous (optional)
Recipe: Simon Toohey
10 mins to prep
60 mins to cook
Preheat your oven at 180°C, fan forced.
In a pot filled with water on medium heat, place the potatoes and boil until soft, 20 minutes. Drain and place in the fridge to cool.
In a baking tray on medium heat add the grapeseed oil, bring to heat in the meantime dice the onion, carrot, fennel, red pepper and place in the pan and sizzle for 15 minutes until the onion is translucent.
Throw in the smoked paprika, bay leaves, rosemary and fennel seeds and cook for 30 seconds.
Add the red wine and cook off, add 2 tins of tomatoes, then fill one of the tins with vegetable stock and add to the mixture.
Cook on a medium heat for 15–20 minutes until the liquid has reduced and thickened, add more water if it reduces too much. Stir every few minutes to ensure it doesn't stick to the pan. Season with salt and pepper. (If cooked in a pot or frypan, transfer mixture to your baking dish now.)
Take the potatoes and with the back of a spoon or masher squash them to break the skins open a bit, tearing them in half if possible. Drizzle with vegetable oil and season with salt, and place them around the baking tray submerged in the sauce, with the broken bits facing upwards to maximise crispiness with their texture.
Place the whole bulb of garlic (full skins on!) in the centre of the tray.
Put the mixture in the oven and roast for 30 minutes or until the potatoes are golden and crispy.
After taking out your bake, let cool for a few minutes, and then slice the top of the garlic bulb off and squeeze the roasted bulbs into the tray over the top of everything. Top with lemon zest, parsley and a drizzle of olive oil.
Serve with couscous.
Recipe: Simon Toohey