Today we’re making a post-Christmas meal that utilises food you probably have lying around after the festive season, but with it’s a little fresher and healthier if you need a change from the stodge!
INGREDIENTS
Vegetables:
Leeks
Carrots
Parsnips
Red cabbage
Red onion
White beans (I used cannellini)
Dried rosemary
Toppings:
Walnuts
Sage
Whipped ricotta:
Ricotta cheese
Nutmeg
TIPS & NOTES
This is one of the easiest recipes I’ve done in a while! You’re simply blending the ricotta up, roasting some vegetable, toasting the walnuts to release flavour and crisping up the sage so the flavour is subtle.
Winter Traybake Dinner
An easy, healthy meal that makes use of festive leftovers
Blender needed, no advanced prep needed
Ingredients
- 150g of white beans (drained and rinsed)
- 1 medium leek (cut into medium rounds)
- 2 medium parsnips (peeled and cut into chunks on a bias)
- 2 medium carrots (peeled and cut into chunks on a bias)
- 1/2 a small red cabbage (c. 300g) cut into chunks
- 1 small red onion (cut into chunks)
- 1 tsp of dried rosemary
- 1 tsp of ground nutmeg
- 150g of ricotta cheese
- A small handful of fresh sage
- 40g of walnuts (roughly chopped)
- Olive oil for cooking
- Salt and pepper to taste
Directions
- Preheat the oven to 180C
- Add the carrots, parsips, leek, red cabbage, red onion and white beans to a roasting tin, drizzle over some olive oil, season well with salt and pepper and sprinkle on the rosemary – roast in the oven for 25-30 mins, tossing the vegetables halfway through
- Towards the end, add the walnuts and sage leaves to a small oven dish, drizzle some olive oil onto the sage and put into the oven for the final 10 mins – once cooled, pull the leaves off the sage stems
- Blend the ricotta with the nutmeg and some salt and pepper
- Serve the vegetables over a bed of whipped ricotta with the walnut and sage sprinkled over (optional: finish with a drizzle of extra-virgin olive oil)
Let me know if you try this recipe with your festive leftovers!
But First, Food 
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