Roast Butternut and Kohlrabi
Ixta Belfrage’s vegan recipe of creamy saffron orzo with roast butternut and scotch bonnet via The Guardian (with kohlrabi variation thanks to Su Jones)
Ingredients
- 200g kohlrabi peeled, and cut into 2½cm cubes
- 400g butternut squash peeled, and cut into 2½cm cubes
- 1 scotch bonnet chilli (optional)
- 1 mild red chilli (or 2 if not using the scotch bonnet; optional)
- 50g plant butter, cut into cubes
- 4 tbsp olive oil
- 40g white miso paste
- 2 tbsp maple syrup
- 2 tsp rose harissa
- 2 cinnamon sticks, or ⅛ tsp ground cinnamon
- 250g dried orzo
- 300ml full-fat tinned coconut milk (at least 70% coconut extract)
- Fine salt and black pepper
- ½ tsp saffron threads
- Freshly grated nutmeg
To serve
- 5g fresh parsley leaves
- 5g fresh basil leaves
- ½ small white onion, very thinly sliced
method
Heat the oven to 240C (220C fan)/475F/gas 9. Put all the butternut and kohlrabi ingredients and a half-teaspoon of fine salt in a 32cm x 36cm high-sided baking tray and toss to coat. Roast the kohlrabi first – Cover tightly with foil, bake for 15 minutes, then add the butternut and bake for a further 15 mins then remove the foil and bake for another 18 minutes, stirring once halfway, until soft, golden brown and bubbling. Discard the cinnamon sticks, if using. Lift out the chillies, if using, then deseed, finely chop and set aside.
While the butternut/kohlrabi is roasting, put the orzo in a bowl, pour over just-boiled water to cover and leave to soak for 10 minutes. Drain, then rinse under cold running water to separate the grains.
When the butternut/kohlrabi has about 15 minutes to go, put the drained orzo in a 28cm saute pan or similar with the coconut milk, 300ml water, three-quarters of a teaspoon of fine salt, the saffron and a generous grating of nutmeg. Mix well, then put the pan on a medium-low flame, and cook, stirring often, until the orzo is cooked through and the sauce has thickened to the consistency of a loose risotto – this will take between six and 14 minutes, depending on the brand of orzo you use.
Stir plenty of black pepper through the orzo mix, then spoon on to a platter and top with the roast butternut/kohlrabi mix. Toss the parsley, basil and onion with the oil, an eighth of a teaspoon of fine salt and some or all of the reserved chopped chilli, to taste (and if using). Scatter this over the orzo and squash/kohlrabi, squeeze over plenty of lemon juice and serve immediately, because the orzo will start to set as it cools.
No comments.