I made these roasted veggies several times during the holidays, because they were yummy and extremely easy to make. This is an adaptation from a recipe I saw in Olive magazine, on my UK adorable subscription. Because everything is roasted there is not much of a hassle, I could do it on a lazy day as a vegetarian plate or as a side dish with a roasted chicken. I added the chestnuts to give a festive attitude but the whole combination of veggies are fantastic. You could have it without the cream but to me thats the special touch.
1 small pumpkin or squash, peeled and diced
2 fennel bulbs, cut into slices.
2 big caps of portobello mushroom, diced
150g of chestnuts, I used a packet of 5.2 oz all ready roasted and peeled.
2 garlic cloves, crushed
1 bay leaf
salt and pepper
For the tarragon cream:
a little bunch of fresh tarragon, chopped
1 cup of heavy cream
2 teaspoons of Dijon mustard
In a casserole toss the pumpkin, fennel, chestnuts with the garlic, bay leaf and olive oil. Seasoned with salt and pepper.Roast for about 20 minutes until tender. Meanwhile cook the portobello with the butter until any liquid that it has given off has evaporated. Reserve and toss in the casserole before serving. For the tarragon cream, in a small pan, heat the heavy cream with the mustard and tarragon and drizzle to serve.