Delish Veggies


I've said it before and I'll say it again... Jamie Oliver's Food Revolution is one of my favorite cookbooks of all time. With everything from basic eggs to roast meals and delicious sides or salads- this book covers it all. I think this would be a great Christmas gift for the beginner - intermediate cook in your life! At our dinner party on Sunday I took two recipes from the "delish veggie" section: French baked potatoes and carrots in a bag that were a real hit. I am always looking for different veg besides mashed potatoes and these were a great twist on a few common vegetables: carrots and potatoes. I can't wait to make his "cauliflower cheese" for Thanksgiving which looks AWESOME but here is are the recipes for the baked potatoes and carrots :)
I've always longed to make a potato gratin or a layered potato dish with a ton of flavor and this recipe fit the bill! Is there anything better smelling in the world than onions and butter caramelizing? I didn't think so...
3 1/2 cups chicken or vegetable broth
1 3/4 pounds potatoes, peeled and finely sliced
1 pound medium onions, finely sliced
3 cloves garlic, finely sliced
Italian parsley, finely chopped
Olive oil
Salt and pepper
1.Preheat your oven to 400 degrees F.
2. Put chicken or vegetable broth in a saucepan and bring to a boil.
3. Peel and slice potatoes. Peel, halve and slice onions and garlic.
4. Pick the leaves from a small handful of fresh Italian parsley and finely chop. Pour a couple of lugs (lug = about one tablespoon) of olive oil into a large, hot pan with the onions, garlic and parsley. Slowly fry for 10 minutes, until the onions are soft and lightly golden. Add a good pinch of salt and pepper.
5. In a large baking dish, place a layer of potatoes, a sprinkling of salt and pepper, and a layer of onions. Continue, repeating until you've used everything up, but try to finish with a layer of potatoes on the top.
6. Pour in the hot broth to just cover the top of the potatoes. Break up 2 pats of butter and dot over top (pat = tablespoonish)
7. Rub some aluminum foil with olive oil, place it, oil-side down, over the dish and seal tight.
8. Place in the over for 45 minutes, then remove aluminum foil, push the potatoes down and return to the oven for 30-45 minutes until golden and crisp.
After 45 minutes and foil removed
I used carrots from the garden and these turned out so sweet and delicious! Big crowd pleaser :)
1 ¾ lbs carrots
2 sprigs fresh rosemary
1 clove garlic
1 orange, zest and juice
1 tsp marmalade
2 pats butter
Salt and pepper
  • Preheat your oven to 400 degrees.
  • Peel carrots.
  • Leave them whole if small, chopping any larger ones up.
  • Get yourself a sheet of aluminum foil about 2 feet long, fold it in half to make a crease, and then open it out again.
  • Pile your carrots in the middle of the aluminum foil on one side of the crease.
  • Pick the leaves off the rosemary and finely chop.
  • Peel and finely slice garlic.
  • Scatter the rosemary and garlic over the carrots.
  • Grate over the zest from half of the orange, and add the marmalade, butter and a pinch of salt and pepper.
  • Fold the other half of the aluminum foil over the carrots and scrunch and seal the two sides of the aluminum foil bag together, leaving one end open.
  • Halve the orange and squeeze all the juice into the bag. S
  • eal up the final side.
  • Place your aluminum foil bag on a baking tray in the preheated oven for around 50 minutes.
  • To serve, carefully pour the carrots and all their juices into a nice big serving dish.
Before sealing up and popping in the oven


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