A roast doesn’t always need to imply meat. This roast is all about glorious vegetables
Roast pumpkin, kumara and parsnip
| 1 | Kumara, large, cut into 7cm chunks (Main) |
| ¼ | Buttercup pumpkins, cut into 7cm chunks (Main) |
| 2 | Parsnips, large, peeled and cut into 1cm thick sticks (Main) |
| 2 Tbsp | Olive oil |
| 1 Tbsp | Runny honey |
Stuffing balls
| 1 | Onion, finely diced |
| 2 cups | Stuffing mix, see recipe below |
| ¼ | Parsley, chopped |
| 1 cup | Water |
| 1 | Egg, beaten |
Roast balsamic and thyme mushrooms and to serve
| 2 Tbsp | Balsamic vinegar |
| 2 tsp | Runny honey |
| 2 | Garlic cloves, minced |
| 1 Tbsp | Olive oil |
| 1 Tbsp | Chopped thyme |
| 12 | Portobello mushrooms, large, stems removed (Main) |
| ¼ cup | Pine nuts |
| ½ cup | Parsley, chopped |
| 100 g | Feta, crumbled |
| 1 jar | Tomato chutney, to accompany |
Directions
- Heat oven to 200C. Line a large roasting tray or dish with baking paper for easy clean up.
- Place pumpkin, kumara and parsnips on tray and toss with olive oil and honey. Season with salt and pepper. Roast for 35-40 minutes until soft and slightly caramelised.
- While vegetables are roasting, prepare the rest of the meal. Mix stuffing mix, onion, parsley, egg and water together. Roll tablespoons of mixture into small golf-sized balls. Drizzle stuffing balls with olive oil and roll gently in your hands to coat with the oil.
- Mix balsamic vinegar, honey, garlic, olive oil and thyme together and set aside.
- Remove roasting tray from oven after 20 minutes of cooking and add stuffing balls and mushrooms (gill-side-up) to tray. Spoon balsamic mixture over mushrooms and season with salt. Continue to roast everything together for a further 15-20 minutes or until stuffing balls are cooked through.
- To serve, place everything on a platter and scatter over pine nuts, crumbled feta and parsley. Serve with tomato chutney on the side.
Stuffing mix
Combine 2 cups Japanese panko breadcrumbs, 3 tsp dried mixed herbs, 1 tsp smoked paprika and 1½