Gremolata is a brilliant Italian condiment to know about – simply chopped parsley, lemon zest and garlic mixed together to give dishes instant wonderful flavour. Traditionally it is used with meat or fish but can also be used with roast veg. In this recipe (based on one from Hugh Fearnley-Whittingstall) the gremolata is added to roast veg (potatoes, carrots and parsnips) hot out of the oven. The heat takes the edge off the garlic and it all smells amazing!
You can eat the roast veg with gremolata as a side dish or as a main topped with a poached egg. Delicious!
Ingredients (serves 2)
2 carrots, chopped in to chunks
4 medium potatoes, chopped in to chunks
2 parsnips, chopped in to chunks
Good glug oil (ideally olive oil)
Salt and pepper
For the gremolata
1 clove garlic, crushed/finely chopped
Handful parsley, finely chopped
1 lemon, zest finely grated
Heat the oven to 190 degrees/gas mark 6. Put the carrots, potatoes and parsnips in a large roasting dish. Pour over the oil, season well and stir to coat. Roast for around 30 mins until cooked through and slightly caramelised, turning a few times to avoid burning.
Meanwhile make the gremolata. Mix the garlic, parsley and lemon zest together.
Once the veg are cooked toss with the gremolata, so the heat ever-so-slightly takes the edge off the garlic. Serve, either as a side dish or a main with a poached egg on top!
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