ingredients
serves 4
2 large carrots, peeled
1 fennel bulb
1/2 pound sweet potatoes
1/2 pound Jerusalem artichokes, scrubbed
1/2 pound thick asparagus spears
8 baby leeks
4 - 6 tbsp olive oil
salt and pepper
WALNUT SAUCE
2 slices day-old bread, crusts removed
1/2 cup walnuts, toasted
2 garlic cloves, peeled and chopped
1 tbsp red wine vinegar
2 tbsp chopped parsley
3/8 cup olive oil
1/4 cup walnut oil
method
1. First prepare the walnut sauce. Crumble the bread into a bowl, add 2 tbsp water, then squeeze dry. Put the bread into a food processor with the toasted walnuts, garlic, wine vinegar and parsley; blend until fairly smooth. Add the olive and walnut oils and process briefly to form a thick sauce. Season with salt and pepper to taste and transfer to a serving dish.
2. Prepare the vegetables. Cut the carrots into 1/2 inch slices; thinly slice the fennel lengthways; peel and thinly slice the sweet potatoes; thinly slice the Jerusalem artichokes. Trim the asparagus and leeks, but leave whole.
3. Baste the vegetables with olive oil and broil in batches under a medium-high heat, turning once, for 2 - 6 minutes each side until charred and tender (see note); keep warm in a low oven while grilling the rest.
4. Transfer all the grilled vegetables to a warmed serving platter and season with a little salt and pepper. Serve accompanied by the walnut sauce and plenty of warm crusty bread.
45 users have helped to rate this recipe.
more information
The root vegetables take longest to cook through, while the asparagus and leeks only need a short time under the Broiler.
