Sometimes its fun just to cook vegetable variations till your happy that you can prepare it with a meal another time.
As these two veg are similar in texture im now happy that they end up cooked through together.
Ingredients
Desiree Potatoes
Butternut Squash
2 Garlic Bulbs skin on
Bunch Fresh Thyme
Olive Oil
Salted Butter
1/2 Pint Vegetable Stock
Salt & Pepper
Prep the Potatoes and Squash by peeling and cutting into 1/2 inch depth x 4 inch round flat pieces,the shape isnt that important really but the depth
will determine that they cook about the same length of time.
Heat the oven to 200 degrees.
(http://i156.photobucket.com/albums/t22/skatenchips/FondantPotatosandButternutSquash200_zps75290368.jpg)
Heat the Oil and butter to a high heat in a small frying pan,season the Potato and Squash slices and place them carefully in the hot oil.
Smash the Garlic Cloves and place between the vegetables in the oil,then top this with a scattering of thyme leaves.
(http://i156.photobucket.com/albums/t22/skatenchips/FondantPotatosandButternutSquash203_zps10d681a2.jpg)
Fry the vegetables for about 3 minutes each side,just enough to give a golden colour and crisp to the touch.
Make your Hot vegatable stock
(http://i156.photobucket.com/albums/t22/skatenchips/FondantPotatosandButternutSquash205_zps5e26aba9.jpg)
Carefully remove the vegetables and the garlic cloves from the hot oil and place in a cooking dish,now pour the vegetable stock around the potatoes and squash pieces,be careful not to drown them though,ideally you want the stock fluid to be halfway up the side of each vegetable slice so the top remains crisp,add a bunch of Thyme to the dish.
Cook for around 12 to 15 minutes,in the top of the oven,again,depending on your oven temperature and the thickness of your slices will determine
how long its takes,but my fan oven takes on average about 12 mins.
(http://i156.photobucket.com/albums/t22/skatenchips/FondantPotatosandButternutSquash206_zps5abeb13a.jpg)
Its become popular served with sunday lunch,as the crisp texture on top along with the softened underneath flavoured with the stock
makes them very moreish..!!!!!!!!!!!!!!Pour the Hot stock over,dip and enjoy these Fondant Cooked Vegetables.
Whats that says you,I cant be faffing about with slices,ok ok,I take your point.
(http://i156.photobucket.com/albums/t22/skatenchips/FondantPotatosandButternutSquash175_zps067f5e90.jpg)
Just half the Potatoes and flash fry in the Oil and Butter mix.
(http://i156.photobucket.com/albums/t22/skatenchips/FondantPotatosandButternutSquash177_zpsdcfac9c6.jpg)
Then give them a bath,again below the crisp top and leave them for about 20 to 30 mins depending on the spud size.
(http://i156.photobucket.com/albums/t22/skatenchips/FondantPotatosandButternutSquash181_zps1a7c4e23.jpg)
I serve them up as snax when the mood takes us.
Give em a try !!!!!!!!!!!!
Enjoy
Gazza
Another great recipe. When it the book coming out?
I am not sure I would get to the stock stage. Once nice and brown they would be eaten, perhaps some slices of parsnips in there as well.