Roast Pumpkin, Parsnip and Mushroom with a Creamy Sage and Mustard Sauce
Recipe From What's For Lunch, Honey?
Prep Time: 20 minutes
Total Time: 45 minutes
Serves: 6
Ingredients:
3 parsnips, cut into cubes
1 small butternut squash, cut into cubes
300g button mushrooms, cut in half
2 garlic cloves, crushed
1 bay leaf
2 tablespoons olive oil
1 ½ tablespoon butter
Handful of sage leaves, roughly chopped
A few sprigs of rosemary
100ml double cream
2 teaspoon English mustard
Salt and freshly cracked pepper
Method:
Heat the oven to 180 degrees C. Toss the parsnip, pumpkin with the the garlic, olive oil and bay leaf and then season. Spread out on a baking tray and roast for 15-20 minutes until tender.
Meanwhile, fry the mushrooms in butter until the liquid has evaporated. Keep warm.
Toss the roasted vegetables with the mushrooms.
Just before serving melt the butter in a small pan and lightly fry the sage in it. Pour the double cream and heat on a low heat, then stir in the mustard.
To serve drizzle the sage and mustard sauce over the vegetables.
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