There’s a monthly farmers market a 30 minute walk from here, which to my shame I tend to forget about until the week after its been on…
But last Saturday Alex and I trotted along to see what was on offer. We sorta knew that the vegetable stall would be the only one selling anything vegan, and that was the case. But it’s always satisfying to buy vegetables from the farmers instead of the supermarket!
Being February, there’s not a lot of vegetables in season, but there was gorgeous fresh kale which I’ve used for this recipe, and lovely purple sprouting broccoli which I cooked and dressed with good olive oil and balsamic vinegar to go with it. Delicious!
makes 3 servings
420 g potato, cut into 2-3 cm chunks
320 g sweet potato, cut into 2-3 cm chunks
100 g kale, chopped
1 apple, cored and sliced (I used a russet)
250 g cherry tomatoes, halved
1 400 g tin of butterbeans, drained
1 tbsp tomato puree
50 ml hot water
1/2 tsp caraway seed
1 tsp dried chervil
1/4 tsp dried thyme
2 tsp oil for drizzling
salt and pepper
3 tbsp fresh dill, chopped
Preheat the oven to 190 degrees c. Bring a large pan of salted water to the boil and add the potato. Simmer for 5 minutes. Next drop in the sweet potato and kale and simmer for a further 4 minutes. By now, the potatoes should be softened a little. Drain the vegetables well.
Put the apple, tomatoes, butterbeans, tomato puree, caraway, chervil and thyme in a large baking dish and add the hot water (I used a bit of the potato cooking water). Season with salt and pepper and give it all a good mix. Tip the drained vegetables on top and drizzle with oil.
Bake for 1 hr to 1 hr 10 minutes until the potatoes are starting to brown and are tender, and the apples and tomatoes have cooked down and formed a sauce. After about 20 minutes of baking, tuck any bits of kale under the other veg to stop them burning. They should have gone a bit crisp and have that lovely roast kale flavour.
Sprinkle with the dill just before serving.