Prep: 20min
Cook: 40min
Serves 4
Make a fuss over your favourite vegetarian by gift-wrapping their dinner in a paper purse, to serve with a bowl of pesto cream. You will need extra-wide greaseproof or baking paper, eg, 36cm wide, to make the bags.
2 leeks, trimmed
4 small potatoes, peeled
1 sweet potato, peeled
2 medium parsnips, peeled
1 sweet red pepper
2 medium courgettes
8 garlic cloves, squashed
4tbsp extra virgin olive oil
half tsp ground saffron
Sea salt and pepper
4 fresh thyme sprigs
4 fresh rosemary sprigs
2tbsp ready-made pesto
4tbsp crème fraîche
METHOD
Heat the oven to 200C/Gas 6. Cut the leeks, potatoes, sweet potatoes, parsnips, sweet pepper and courgettes into chunky bite-sized pieces. Toss with the garlic, olive oil, saffron, salt and pepper until coated. Cut the greaseproof paper into four rounds of 36cm diameter. Divide the vegetables between the papers, scatter with thyme and rosemary, and form a purse with each paper, tying with string. Arrange the bags on a foil-lined baking sheet and bake for 30 to 40 min until an inserted skewer meets no resistance. Mix the pesto and crème fraîche. To serve, snip the parcel open below the string, and serve in the paper, with the pesto cream.