Sauces recipes

Griddled Autumn Vegetables With Mustard Sauce and Fruity Cous

Course : Sauces
Serves: 6

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Ingredients:

2 medium Onions -- red if possible, -- cut into wedges

5 medium carrots -- quartered

4 medium parsnips -- halved

8 small potatoes -- halved

2 medium fennel -- halved

1 medium aubergine or 1 butter nut squash

2 large leeks -- cut into chunks diagonally

2 large courgettes -- cut into chunks diagonally

4 sprigs rosemary

4 sprigs thyme

2 tablespoons olive oil

1 teaspoon sea salt and pepper

1 bunch alternatively use any available autumn vegetables

---FOR THE COUS COUS---

500 grams pac cous cous

2 small shallots finely chopped

1 liter hot vegetable stock

125 grams ready-to-eat dried figs -- roughly chopped

125 grams ready-to-eat dried apricots roughly chopped

50 grams pine kernels - toasted

1 dash all spice

1 medium zest and juice of 1 orange

2 tablespoons chopped leaf parsley

Preparation / Directions:

1 Heat the griddle pan, place a layer of vegetables on the pan and cook on all sides until charred and softened. When the first batch is cooked, remove and keep warm and continue to cook the vegetables. Toss in olive oil and sprinkle with sea salt and pepper. Keep warm. 2 Put the cous cous and shallots in a bowl. Pour over the boiling stock and stand for 15 minutes until absorbed. 3 Mix in the rest of the ingredients and season generously. Serve the griddled vegetables on a bed of cous cous, garnished with chopped parsley.

Nutritional Information:

324 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 75g Carbohydrate; 0mg Cholesterol; 71mg Sodium

Griddled Autumn Vegetables With Mustard Sauce and Fruity Cous

Ingredients:

Preparation / Directions:

Nutritional Information:

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