Brassicas apart, the basis greens are the perfect of the winter greens: agency carrots and parsnips, the odd knobbly Jerusalem artichoke and, in fact, maincrop potatoes. They flip up as mounds of mash or sautéed with olive oil and thyme, but additionally roast, their edges crisp and their insides candy and fondant.
Set the oven at 200C/gasoline mark 6. Trim and scrub 800g of blended root greens – carrots, parsnips, Jerusalem artichokes – slice them in half and put them in a big roasting tin or baking dish. Toss them with 4 tbsp of vegetable or olive oil, season with slightly salt and roast for 40 minutes or till tender, turning the greens over midway by way of.
Grind to a powder ½tsp every of coriander, cumin, nigella and black mustard seeds and put aside. Crumble 200g of paneer into small items.
Take away the greens from the oven, flip them as soon as extra, scatter the bottom spice and paneer over the greens and return to the oven for 8 minutes.
Make a yoghurt sauce with 120g of pure yoghurt, 2 tbsp of contemporary mint leaves finely chopped and a touch of white wine vinegar. Serves 2
I generally make a model of this utilizing feta cheese as an alternative of the paneer, and chopped rosemary and garlic and slightly dried oregano as an alternative of the spices.
Turning the greens a couple of times as they roast will encourage them to brown evenly.
You can too embody potatoes on this. Until they’re very small, I’d steam for 10 minutes first then add them with the opposite greens.
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