Sunday roast, national-traditional on Sunday can be as we Poles say mniam mniam (=yummy) but it has to be a good one preferably a homemade one and this is mine. We don't eat meat therefore for us it is always quorn veggie roast as a meat replacement.
The quantities below generously serve 4 hungry individuals or like in our case make a big dinner (after an afternoon run) plus lunch boxes for Monday at work.
Cast: baked potatoes, baked parsnip and carrots, sometimes boiled greens (whatever is in the fridge or freezer) quorn veggie roast and last but not least gravy.
Potatoes - 1 kg peeled and cut into halves or quarters depending on the size
Today's fantasy told me to use rooster potatoes, but generally I buy whatever type of potatoes. My main principal is alaways to pre-boil them for around 7 minutes, pour out the water, give them a minute to dry in the same pan and next transfer to a baking tray, toss with olive oil or rapeseed oil, add some sprigs of thyme and a few cloves of unpeeled crashed garlic (the more the better:) and sea salt flakes.
This I bake for up to 30 minutes until potatoes are nicely golden. Remove the thyme sprigs and garlic and serve.
Parsnip and carrots - 1 kg peeled and cut into halves or quarters depending on the size
As it comes to a glaze I always do it differently altough in fairness I never see that much of a difference;) Today's glaze was a mixture of rapeseed and walnut oil - 2 tbsp, 2 tbsp of honey, 1 tsp of sumac syrup, 1tsp of balsamic glaze or balsamic vinegar and 1 tsp of lemon juice plus seasoning. A quicker version is mixing olive oil with balsamic vinegar and honey.
This I bake for up to 20 minutes in the bottom of the oven as the top shelf is occupied by potatoes and the mid one by the veggie roast.
Gravy - here is the master of my dinner. It may not look handsome when you lay your eye on it but boy try it and you'll never regret;)
50g of butter and a little bit of oil so the butter won't burn
1 mid size onion chopped finely
4 cloves of garlic minced
4 tbsps of soy sauce
500 ml of cold water
50g (5-6 tbsps) of flour
salt and pepper
Heat the butter with a little bit of oil in a saucepan and add onion and garlic, cook on a mid to high gas until golden brown then turn the gas down and using a whisk stir a spoon of flour at the time and stirring continiously keep adding flour spoon by spoon until you have a roux, next add the say souce and water stir well to ensure no lamps bring to boil the gravy will thicken up, season well and check if you happy with soy sauce as I often add an extra spoon.
Voilà! 2 hours in the kitchen and here is my perfect Sunday veggie roast feast!
PS. Mash does my husband, I do not interfere hence no comment;)
The quantities below generously serve 4 hungry individuals or like in our case make a big dinner (after an afternoon run) plus lunch boxes for Monday at work.
Cast: baked potatoes, baked parsnip and carrots, sometimes boiled greens (whatever is in the fridge or freezer) quorn veggie roast and last but not least gravy.
Potatoes - 1 kg peeled and cut into halves or quarters depending on the size
Today's fantasy told me to use rooster potatoes, but generally I buy whatever type of potatoes. My main principal is alaways to pre-boil them for around 7 minutes, pour out the water, give them a minute to dry in the same pan and next transfer to a baking tray, toss with olive oil or rapeseed oil, add some sprigs of thyme and a few cloves of unpeeled crashed garlic (the more the better:) and sea salt flakes.
This I bake for up to 30 minutes until potatoes are nicely golden. Remove the thyme sprigs and garlic and serve.
Parsnip and carrots - 1 kg peeled and cut into halves or quarters depending on the size
As it comes to a glaze I always do it differently altough in fairness I never see that much of a difference;) Today's glaze was a mixture of rapeseed and walnut oil - 2 tbsp, 2 tbsp of honey, 1 tsp of sumac syrup, 1tsp of balsamic glaze or balsamic vinegar and 1 tsp of lemon juice plus seasoning. A quicker version is mixing olive oil with balsamic vinegar and honey.
This I bake for up to 20 minutes in the bottom of the oven as the top shelf is occupied by potatoes and the mid one by the veggie roast.
Gravy - here is the master of my dinner. It may not look handsome when you lay your eye on it but boy try it and you'll never regret;)
50g of butter and a little bit of oil so the butter won't burn
1 mid size onion chopped finely
4 cloves of garlic minced
4 tbsps of soy sauce
500 ml of cold water
50g (5-6 tbsps) of flour
salt and pepper
Heat the butter with a little bit of oil in a saucepan and add onion and garlic, cook on a mid to high gas until golden brown then turn the gas down and using a whisk stir a spoon of flour at the time and stirring continiously keep adding flour spoon by spoon until you have a roux, next add the say souce and water stir well to ensure no lamps bring to boil the gravy will thicken up, season well and check if you happy with soy sauce as I often add an extra spoon.
Voilà! 2 hours in the kitchen and here is my perfect Sunday veggie roast feast!
PS. Mash does my husband, I do not interfere hence no comment;)
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| Veggie gravy |
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| My perfect Sunday veggie roast |
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