Roasted Autumn Vegetables is a modern British wild food recipe for a classic method of preparing evening primrose seeds for cooking by toasting and then storing. The full recipe is presented here and I hope you enjoy this classic British version of: Roasted Autumn Vegetables.
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Evening primrose roots make a great addition to a roasted vegetable medley. You need first year roots for this recipe then simply wash, cut into 3cm lengths, blanch by boiling for 10 minutes then add to your other ingredients. What you use depends on what you have available at the time and I merely give suggestions in this recipe. Note that washed and blanched evening primrose root pieces are also great cooked on a barbecue.
Ingredients:
1 small red onion, cut into wedges
6 baby potatoes, halved lengthways
2 parsnips, peeled, cored and cut into 3cm pieces
6 baby carrots, halved
6 young evening primrose roots, scrubbed and cut into 3cm lengths
6 common thistle roots, scrubbed and cut into 3cm lengths
3 salsify roots, peeled quartered and cut into 3cm lengths
3 small beetroot, peeled and quartered
6 garlic cloves, peeled
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes, parsnips, evening primrose roots, thistle roots, salsify roots and beetroot (or whichever you're using) and blanch for 10 minutes. Drain in a colander, allow to cool then pat dry.
In the meantime, pre-heat your oven to 200C. Add the blanched vegetables to a bowl with the carrots and garlic. Drizzle over some high smoke point oil and turn into a roasting tin, pouring in any oil in the base of the mixing bowl.
Transfer to your pre-heated oven and roast for about 40 minutes, until the vegetables are crisp on the outside and cooked through.
