Roast root veggies and pumpkin with creamy minted peas

Name: Roast root veggies and pumpkin with creamy minted peas
Ingredients: 20 mint leaves, shredded; 250 g (9 oz./1⅔ cups) peas; 200 ml (¾ cup + 2 tsp) cream; 20 g (¾ oz./4 tsp) butter; 2 tbsp extra virgin olive oil; 3 large shallots (or use 2 smallish white-fleshed onions); 3 large shallots (or use 2 smallish white-fleshed onions); 1 tsp fresh thyme leaves; 1 small handful flat-leaf (Italian) parsley leaves, shredded; 20 basil leaves, shredded; 60 g (2¼ oz./½ cup) pumpkin seeds; 2 tsp coarsely chopped fresh sage; 2 carrots, peeled and cut into chunks; 500 g (1 lb. 2 oz.) pumpkin, peeled, deseeded and cut into chunks; 2 medium swedes (rutabaga), peeled and cut into chunks; 2 medium swedes (rutabaga), peeled and cut into chunks; 2 parsnips, peeled and cut into chunks

Preparation info

For
8
as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

A lovely warm salad served in the middle of the table to accompany dinner, whether that be steamed chicken breast (fillet), grilled (broiled) venison chop, corned beef or roast cod. Frozen peas are what you’ll be using in winter when most of the rest of the ingredients are in season, but come summer, use freshly podded ones with butternut squash and Jerusalem artichokes.

Ingredients

Dinner
Side dish
Vegetarian
Gluten-free
Summer
Winter

Ingredients

Method