Name: Hasselback al forno
Total time: 1 h 50 min
Yield: 1
Ingredients: 1 large parsnip; ½ a butternut squash (600g); 1 onion; 2 beetroots; 4 carrots; 4 potatoes; 2 cloves of garlic; ½ a bunch of fresh thyme (15g); olive oil; 2 tablespoons white wine vinegar; 100 ml Chianti red wine; 2 x 400 g tins of green lentils; 100 g baby spinach; 4 tablespoons natural yoghurt

Hasselback al forno

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Total Time:
1 hour 50 minutes

Ingredients:

1 large parsnip
½ a butternut squash (600g)
2 beetroots
4 carrots
4 potatoes
½ a bunch of fresh thyme (15g)
2 tablespoons white wine vinegar
100 ml Chianti red wine
2 x 400 g tins of green lentils
100 g baby spinach
4 tablespoons natural yoghurt

Instructions:

Preheat the oven to 200ºC/400ºF/gas 6. Prepare the vegetables by quartering the parsnip, squash, and onion, and halving the beetroot, carrots, and potatoes. Slice the vegetables into just under ½cm intervals by placing them on a board between two wooden spoons to control the depth. Transfer the sliced vegetables to a roasting tray. Make a paste in a pestle and mortar with peeled garlic, thyme leaves, oil, vinegar, salt, and pepper. Toss the vegetables with the paste and roast for 1 hour until golden and caramelized, turning halfway through. Transfer the vegetables to a board. Pour wine into the roasting tray over medium heat on the stove, scraping up any caramelized bits. Add lentils and spinach, cooking until thickened and wilted. Season with salt and pepper, mix in yoghurt, and serve with a bottle of red wine.

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