Winter vegetable caponata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g squashpeeled and cubed
- 250g turnipspeeled and cubed
- 1 ½tbsp olive oil
- 2 leeksfinely sliced
- 2 garlic clovescrushed
- 2tbsp balsamic vinegar
- 1tbsp capersrinsed
- 2tbsp black oliveschopped
- 2tsp raisins
- ½ x 400g can plum tomatoes
- small handful of basil leaves
- crusty breadto serve
Nutrition: Per serving
- kcal292low
- fat12glow
- saturates2g
- carbs32g
- sugars26g
- fibre13ghigh
- protein8g
- salt0.8g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Toss the squash and turnips in a roasting tin with half the oil and seasoning. Roast for 20-25 mins, until soft and charred at the edges.
step 2
Heat the remaining oil in a large pan over a medium heat. Season and fry the leeks for a few minutes, until softened slightly. Add the squash, turnips, garlic and vinegar, and cook for about 2 mins until sticky. Stir in the capers, olives, raisins and tomatoes, fill the can with water, swill it around and add that, too. Reduce for 15-20 mins, partially covered with the lid, until the veg is tender. Stir in most of the basil and season. Scatter over the rest of the basil and serve with crusty bread.
