What to do with Carrots, Beetroot and Cheese? These were the three ingredients chosen for March’s Recipes for Life challenge, a new monthly event held by Vanesther at Bangers & Mash. The challenge is run in partnership with the Somerset based charity Swallow who work with adults with learning difficulties. Every month they’ll be a new trio of ingredients and bloggers are challenged to come up with tasty, healthy and easy to prepare dishes that may even appear in Swallow’s new cookbook. What a lovely challenge I say!.
Admittedly not an obvious choice of ingredients at first but after a few brief moments of ponder I realised this remit would not only include one of our regular quickie dinners at Chez Foti, Roasted Veggies with Feta and Couscous but also my Roasted Veggie Lasagna too. My wholehearted apologies for the awful photos on both these blogs, but in my defense they were taken in my very early days of blogging!. I’m a bit of a regular veggie roaster and tend to make huge seasonal batches that get used over the course of a few days. Not only are they an interesting veggie side to a roast dinner or even bangers and mash but they’re perfect in a lasagna or thrown on a tart or pizza, wonderful in a sandwich (hot or cold, with cheese or hummus or just plain) or simply enjoyed in their own right with couscous, pasta or brown rice or as an antipasta.
For today’s recipe I have my seasonal Roasted Roots. I’m particularly partial to my Roasted Winter Roots as they bring such flavour and cheer to an otherwise verging-on-dull selection of veggies. Go for whatever you have to hand but beetroot, carrots, parsnips, celeriac, sweet potatoes, butternut squash and red onions all work marvellously together and tend to cook in the same amount of time. I like to boost flavours with plenty of fresh chopped Rosemary but you could happily substitute with fresh Thyme or dried herbs.
My entry for the challenge is an easy-peasy Scone-Based Wholemeal Pizza topped with plenty of Roasted Roots and a ball of Mozzarella (or Cheddar, Goats Cheese or Feta if you prefer). Funnily enough I haven’t eaten a scone based pizza since I was a child myself (they seemed to be all the rage in the 80s!) but have been eager to give one a whirl for ages now. Mainly as they’re so easy and quick to put together with no need for kneading or rising. Results were very good though admittedly incomparable to a thin crust homemade bread dough. But very tasty nevertheless, and my kids happily wolfed it down for their tea roasted roots and all!. The perfect instant and healthy pizza if you ask me, and one I shall definitely be baking again.
Since you can’t get much more Seasonal than my Roasted Roots I’m also entering my blog to Ren’s Simple and in Season challenge which so happens to be being hosted by myself this month!.
And as there’s fresh rosemary or thyme with the Roots I’m also entering it to Karen of Lavender and Lovage’s Herbs on Saturday event, this month hosted by London Busy Body.
And last but not least as this so happens to be a particularly frugal eat I’m entering it to Credit Crunch Munch, a joint event by Camila of Fab Food 4 All and this month by Helen of Fuss Free Flavours.
Great for Pizza (see below!) or Tart toppings, Lasagnas, Sandwiches, Antipasta, Veggie Sides or eaten with Couscous, Pasta or Brown rice.
To make enough for at least two meals for a Family of Four (halve the quantity if you wish to make less)
2 Red Onions, very large dice
6 cloves of Garlic, left whole with skin on
3 Carrots*, peeled and sliced into 0.5 cm slices
2 – 3 Beetroot*, scrubbed (skin left on) and cubed to a 1.5 cm dice
1 – 2 Parsnips, peeled and cubed to a 1.5 cm dice
300g of Sweet Potatoes, Butternut Squash or Pumpkin* (or a mixture of any of these), peeled and cubed to a 1.5cm dice
300g of Celeriac*, peeled and cubed to a 1.5cm dice
a tablespoon of chopped fresh Rosemary OR 2 teaspoons of fresh Thyme or dried Oregano or Mixed Herbs
Salt and Pepper
4 tablespoons of Olive Oil
Special Equipment: 2 large oven baking trays
* Feel free to vary your veggies!
Pre-heat your oven to 200ºC.
Simply place all the peeled and cut veggies on two large baking trays. Sprinkle with the herbs, a large pinch of salt and pepper and the oil. Using your hands ensure all the veggies have an even coating.
Place in the oven and roast for 45 minutes. Turn twice during the cooking time. The veggies should all be very tender and a little golden.
Easy Scone-based Wholemeal Roasted Root Pizza
Great for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers, Vegetarians, Quick Homemade Pizza.
Serves a Family of 4:
125g Wholemeal Self-Raising Flour
100g of White Self-Raising Flour, plus a little extra for rolling
a teaspoon of Baking Powder
a pinch of Salt and Pepper
30g of Butter
1 Egg, lightly beaten
a little Milk
a heaped dessert spoon of Tomato puree, plus 2 dessert spoons of water
2 large handfuls (or more!) of Roasted Roots
100g of sliced Mozzarella OR 75g of cheddar/goats cheese/feta
Special Equipment: A baking tray, rolling-pin
Pre-heat your oven to 200ºC.
Place the flours, baking powder, salt and pepper in a mixing bowl and combine together. Rub in the butter until the mixture resembles fine breadcrumbs.
Add the egg and using your hands try to get the mixture to come together. You may need to add a little milk, keep adding until the mixture comes together in one piece.
Turn out the dough onto a work top or large board, shape into a ball and carefully roll out with a rolling-pin until you have your desired pizza size and thickness (as thin as possible is best, but harder to do with scone dough!).
Combine the tomato puree with the water and spread over the pizza base. Scatter over as many Roasted Roots as you can fit and then finish with a layer of cheese.
Place in the oven for 20 minutes. The pizza’s ready when the cheese is golden and bubbling.
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