Veg Skewers Saffron Fondant
These colorful skewers are a feast for the eyes as well as the taste buds. Tender butternut squash, sweet potato, courgette, red onion, and red pepper are neatly stacked on skewers, ready to be roasted to perfection. Alongside, a luxurious saffron cream awaits, infused with the delicate flavors of saffron and lightly tangy from white wine vinegar. The fondant potatoes, cooked with aromatic garlic and rosemary, add a comforting touch to this vibrant dish. Enjoy assembling and savoring this delightful meal!
— Constant Cookbook
Ingredients
- For the Skewers
- Butternut x1 large or 2 small (Peeled, de-seeded and cut into good size cubes atleast 1 1/2 fingers width)
- Baby tomatoes x1 punnet (stocks taken off)
- Sweet potato x2/3 depending on size (Peeled and chopped into good size cubes atleast 1 1/2 fingers width)
- Courgette x2 (topped, tailed and cut into good size pieces)
- Red onion x2 (skin and cut into good size square pieces
- Red pepper x2 (de-seeded and cut into good size square chunks
- For the saffron cream
- x1 Diced whole white onion
- Saffron ( 1 small tub)
- Cream ( 1 Litre)
- White wine vinegar ( enough to cover the diced white onions)
- Fondant potato
- Veg stock, fresh garlic, rosemary, salt/pepper
- Get atleast x10 GOOD SIZE potatoes, peeled and slice both sides, place a good size circle cutter and push through the potato and force out of cutter, until it's in a nice circle shape
Instructions
- Pre-heat oven to 170C ...
- Prep all your veg into good size pieces as displayed in the picture
- Get a good size deep pan (crucial) and colour both sides of the fondant with fresh garlic (or puree if you prefer) rosemary, salt, pepper and oil) once done add in your veg stock and cover with water until the fondant is fully covered and stick into the oven for atleast 20minutes (stick a knife through the top of the fondant if it goes through easily to the bottom it's cook simply take out pan and set-aside
- Start by Skewering your veg in any set order you desire i.e
- Butternut, red onion, cherry tom, courgette, red pepper then repeat
- Get a large deep pan and sweat of your diced onions with butter, once done add in the saffron and mix around. add in just enough vinegar to cover the onions and allow to reduce by half, once done and in your cream and bring to boil, when it reaches boiling level allow to simmer for 5-10minutes (careful cream doesn't over boil)
- Once your skewers are made, stick them on a oven tray, put some oil, salt and pepper onto the skewers and tray and mix around then stick in oven until cooked (about 6-7minutes roughly) whilst skewers are cooking ensure your saffron cream is nice and hot and fondant potato
- Once properly cooked through plate up anyway you feel like, however i do recommend a bowl as displayed in picture.
Yield
Makes 6 portions
Comments
No comments found.