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| Roast vegetables with smoked pimenton sauce |
Main course with vegetarian friends, using
smoked pimenton to enrich the sauce.
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| smoked pimenton tomato sauce |
1. For the sauce, mix 100ml thick tomato
sauce with 50ml water, season with 1 tbsp smoked pimenton, soy sauce, black
pepper and olive oil, add a big handful of coarsely tear up parsley or
coriander.
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| mix vegetables |
2. Cut butternut squash, sweet potato,
parsnip, cauliflower etc, into big cubes. In a big bowl, drizzle couple spoons
of olive oil and shake to cover all vegetables. Bake at 160˚C for 30 minutes.
3. While hot from the oven, pour vegetable
into the sauce and mix well.
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