Cotswold vegetables with cider and garlic sauce

This vegetarian dish has been made mainly from ingredients produced in the Cotswolds - the garlic was Spanish and therefore the only non-local ingredient.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 medium onions, finely chopped
• 2 tablespoons rapeseed oil
• 4 bulbs garlic, roasted and flesh squeezed from skin
• 2 medium carrots, diced
• 1 small head of broccoli, broken into florets
• 1 small purple cauliflower, broken into florets
• 8 leaves of cavolo nero (black leaf kale), coarsely shredded
• 560 ml dry cider
• 2 further teaspoons rapeseed oil
• 2 teaspoons flour
• 280 ml vegetable stock

Method

1. Using a large saucepan, gently fry the onions in the oil until soft and transparent.
2. Add the vegetables and cook for a few minutes, stirring constantly.
3. Add enough water to cover, bring to the boil, and simmer until the vegetable are cooked.
4. Meanwhile, boil the cider until it has reduced by half and then add the vegetable stock.
5. Just before the vegetables are ready, heat the 2 teaspoons rapeseed oil in a saucepan and stir in the flour.
6. Allow to cook for a couple of minutes.
7. Gently stir in the cider and the stock and add the squeezed garlic, cooking until the sauce has thickened.
8. Strain the vegetables and serve with the sauce and a knob of butter.

Serving suggestions

Serve with boiled or mashed potatoes

Variations

Use any vegetables that are in season, including at least one root and one leafy vegetable.

You can sprinkle a mixture of breadcrumbs, butter and finely grated cheese on the top and grill until brown.

Another alternative is to make it as a stew with herb dumplings.

Chef's notes

The rapeseed oil I use is R-Oil, which is produced in Lower Swell in the Cotswolds and the dry cider was from Hayles Fruit Farm, near Winchcombe.

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