Jamie Magazine
By Jamie Oliver
Recipe From
Jamie Magazine
By Jamie Oliver
olive oil
1 handful of celery leaves
optional: fresh truffle or truffle oil
optional: mostarda di cremona, to serve (see tip)
BEETROOTS
5–6 beetroots
4 cloves of garlic
3 sprigs of fresh thyme
1 large splash of balsamic vinegar
SQUASH
1 acorn squash (see tip)
1 level teaspoon coriander seeds
1 dried chilli
5 cloves of garlic
½ a cinnamon stick
3 sprigs of fresh rosemary
CARROTS & PARSNIPS
5 small carrots
4 parsnips
3 sprigs of fresh thyme
2 clementines
CELERIAC
1 celeriac
1 teaspoon fennel seeds
4 fresh sage leaves
RED ONIONS
4 small red onions
3 sprigs of fresh thyme
1 splash of balsamic vinegar
TURNIPS
200g baby turnips
4 bay leaves
1 whole nutmeg, for grating
HORSERADISH CREME FRAÎCHE
60g fresh horseradish
250ml half-fat crème fraîche
extra virgin olive oil
½ a lemon
WILD MUSHROOM SAUCE
400g mixed wild mushrooms
2 cloves of garlic
3 sprigs of fresh thyme
25g unsalted butter
½ a lemon
300ml single cream
CHEESY POLENTA
375g polenta
60g unsalted butter
80g Parmesan cheese
100g Stilton or Taleggio cheese
Sticky, roasted veggies on creamy polenta, served with wild mushroom sauce and horseradish crème fraîche – this is pure indulgence
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