Roasted Carrots, Squash Puree, Walnuts and Crispy Curly Kale

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Author:

Rob Howell

Servings

Prep Time

15 minutes

Cook Time

1 hour

This January, we've joined forces with Rob Howell, head chef at veg-centric restaurant 'Root' in Bristol, to create a series of seasonal vegetable recipes for the winter months. Here Rob celebrates the humble carrot.

Carrots and squash are naturally sweet so always great when roasted with very little needing added. The combination of textures, flavours and colours means this dish is way more than a side dish.

Image of Roasted Carrots, Squash Puree, Walnuts and Crispy Curly Kale

Ingredients

For the Roasted Carrots

For the Squash Puree

For Dressing

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Directions

Preheat the oven to 200’c.
Start by peeling the squash, removing the pulp and seeds, and dicing into 2cm pieces. The size doesn’t matter too much, just best to be cut in similar sizes, so they cook the same. Place the diced squash into a roasting tray and add the oil, thyme, bay, paprika and a pinch of salt and give them a good rub, making sure the squash is nicely coated, cover with tin foil.
Bake in the oven for about 20-25 minutes until soft. Remove tinfoil and bake for another 5 to get a little colour. Remove from the oven and let cool slightly before removing bay and thyme sprigs.
Place into a blender with vinegar and blitz on a high speed (you may have to do this in two parts depending on the size of the machine). Add a little water if needed to achieve correct consistency and check seasoning. This can be done in advance or on the day. If there is too much puree and you have some spare, it can be frozen or use to finish a risotto. Or thin down with some stock and you have yourself a soup!
For the Curly Kale, remove the green from the stalk and then shred thinly. This is best done in a fryer, so heat oil to 180 and place the shredded leaves into the fryer before covering with a lid as it will spit! You can do the same in a saucepan with oil on the heat but be careful when doing this.
Fry the greens for about 15-20 seconds, remove, drain on some paper towel or cloth and season. Keep on the side until needed. If you don’t wish to do this just cook the shredded greens in a frying pan with a little oil until soft.
Depending on the size of the carrots, cut into pieces. If smaller carrots you can keep some whole, Cut some in half, some into quarters and place on a roasting tray. Break some of the thyme over the carrots, drizzle with the honey/agave syrup and oil. Pour the wine into the tray and finish by seasoning the carrots.
Place in the oven for about 15-20 minutes giving them a shake away the way, if larger carrots turn the heat down and cook for a little longer. While the carrots are cooking you can heat the walnuts up by placing a frying pan on a medium heat with the rapeseed in and heating. Crumble the cooked walnuts into the pan and stir on the heat for about 4-5 minutes until they get nice and crispy.
Heat the squash puree up and add to the plate, place the roasted carrots onto the puree, finish with the chestnuts and crispy Curly Kale.