Glazed Root Vegetables with Wild Rice Timbale

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Here is a dramatic main course. Turn out the timbale into the centre of a really big, round dish and surround with the vegetables, sprinkling them with sesame seeds and chopped parsley, and using dill or flat parsley as a garnish.


    For the wild rice timbale

  • 150 g/5 oz/¾ cup wild rice, washed
  • 150 g/5 oz/¾ cup short grain brown rice, washed
  • 150 g/5 oz/¾ cup basmati rice, washed
  • 50 g/2 oz/¼ cup melted butter seasoning to taste


    Cook the 3 types of rice. Drain and mix with the butter and seasoning. Turn into an oiled 1.5-litre/-pint/6-cup pudding basin/steaming mould, cover and keep hot. Chop all the vegetables, except the onions, into 2-cm/1-inch pieces. (If the carrots are tiny, leave whole.) Shell and quarter the chestnuts. Boil the carrots for 5 minutes, then drain. Melt 4 tablespoons of the butter in a deep frying pan or casserole. Add the onions, leeks and fennel. Cook until brown. Heat the stock and add just enough to cover the vegetables. Cover and simmer until just tender. Drain, adding the liquid to the reserved stock. Put these vegetables, plus the chestnuts, with the others. Reduce the reserved stock to 450 ml/15 fl oz/2 scant cups . Add the vermouth, vinegar, seasoning and sugar. Mix the cornflour/cornstarch with 2 tablespoons of the hot liquid. Add to the pan, stirring continuously until it boils. Simmer for 2 minutes. Pour over the vegetables, add the sesame and parsley, then mix gently.