Wednesday, 27 January 2010

Roast vegetables and Venison Burgers

Many winter vegetables, such as parsnips and carrots are almost unbelievably good when roasted! Even if you don't like these vegetables boiled or raw, I'd suggest given them a try this way. Here, I've roasted some carrots, parsnips and shallot onions.

I sliced the parsnips length wise into halves and did the same with the larger of the carrots - the smaller ones can be left as they are. I peeled the shallots, but otherwise left them whole. Simply place the lot in a baking tray or roasting tin and cover liberally with oil. I used cold pressed rapeseed oil, which has a wonderful yellow colour and a good flavour for this kind of cooking. However, olive oil would work well to. Add a good sprinkling of salt and pepper and then place in the oven at 180C (I don't know what gas mark that is, sorry!) for about 40 minutes, or until you can push a fork into the parsnips fairly easily. The end result should look something like this:

I used my roasted vegetables to go with pan fried Venison burgers, which I simply did in the frying pan over a moderate heat and served with boiled potatos.

3 comments:

Andy said...

Noticeable improvement in photo quality, I approve.

Dr. B said...

Thanks!

Otehlia Cassidy said...

I tried venison burgers for the first time tonight. I wrapped them in a strip of bacon on recommendation by another blogger. Yum, added fat:). I served them with a chipotle mayo--not very British, but perfect for the Americas.