Serve these vegetables with any roasted meats or on top of soft polenta or risotto.
Serves: 6
INGREDIENTS
60 grams butter
12 cloves garlic, unpeeled
a selection of the following vegetables:
small red onions, halved with skin left on
baby carrots
baby turnips
wedges of parsnip
Jerusalem artichokes
yams
pieces of pumpkin
zest of 1 orange
3 tablespoons brandy
1⁄2 cup orange juice
1⁄2 cup vegetable stock or water
1 tablespoon honey
sprigs of thyme
1 cup cooked chestnuts
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Cut sheets of tin foil into six 30 cm squares, and turn up the edges.
Melt half the butter in a sauté pan and cook all the vegetables over a medium heat until lightly browned. Do this in batches if necessary.
Use a slotted spoon to transfer the vegetables to the prepared foil containers and divide the chestnuts between each parcel. Season well.
Add the remaining butter and the orange zest to the pan then pour in the brandy, orange juice, stock, honey and the thyme. Bring to the boil and cook until reduced by half.
Spoon the sauce over each portion of vegetables and fold over the foil to seal in the vegetables and their juices. Transfer to a large baking tray and roast for 20-30 minutes. Cooking time will depend on the size of the vegetables. Remove the parcels from the oven and serve straight from the foil or transfer to serving plates.
Cooked and peeled chestnuts are available tinned at specialty food stores.
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