Roast Root Veg Gateaux

This one take a little prep work, but all the techniques are incredible simple and produces great results. This is a veggie but can be incorporated into mead dishes as a side, but I generally use it as a standalone vegetarian starter.

Ingredients

Butternut Squash

Celeriac

1 Sweet potato

1 carrot

Cream Cheese

1 red chilli

1 Tomato

1 Shallot

2 Chestnut Mushrooms

Smoked Paprika

Fresh Oregano

Fresh Chives

1 Clove of Garlic

Method

The Method for this should be split into 3 main groups for clarity.

1)      The Veg base,

2)      The Filling

3)      Putting it together

The Veg Base

This take longer so should be started first. Firstly, to prepare the Sweet potato, Celeriac and Squash, cut into circular slices, about 15 mm thick with a 1.5 inch radius. Steam (or carefully simmer) the Sweet potato and Celeriac for 5 minutes just to soften up a bit and preheat a baking dish with a thin layer of extra virgin olive oil. Each Veg will need a separate cooking time so I recommend as follows: Sweet potato, 20 minutes, Celeriac, 17 minutes, Squash 12 minutes. Midway through turn and baste them, and roast until cooked through and slightly browning on the outside. When roasting, throw a clove of garlic and a pinch or two or oregano into the preheated oil, as this will add a rich flavour.

The Filling

Two fillings are being made here, one tomato, shallot and mushroom reduction, and another chilli-chive cream cheese.

Firstly, to make your reduction finely chop the shallots and mushrooms and fry up gently in some olive oil. Add a little bit of crushed garlic, oregano and about one third of the finely diced chilli. Put your tomato in a blender and lightly blend, ensuring you do not make it totally liquid. Add a dash of red wine to this and pour in over the mushroom and shallot and reduce  down by about 50-60% until it has the texture of a jam or chutney.

Secondly take a decent Dollop of Cream cheese, and thoroughly mix in finely chopped chive and diced chilli.

Thirdly, finely grate your carrot and sprinkle with smoked paprika.

Putting it all together

Take a plate, and arrange your ingredients in a tower in the middle as follows:

1.       Celeriac disc as the bottom.

2.       Thick spread of your cream cheese mix

3.       On top of this put half of your grated carrot and paprika

4.       Place Sweet potato Disc on top.

5.       On top of this spread your tomato, shallot and mushroom reduction

6.       Another layer of your carrot and Paprika Mix.

7.       Top off with you butternut squash mix. Add a sprinkle of paprika on top and s sprig of parsley to decorate.

Serve and Enjoy!