Root Vegetable Caponata Recipes

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CAPONATA PASTA



Caponata pasta image

Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 10

4 tbsp olive oil (or use the oil from your chargrilled veg, see below)
1 large onion, finely chopped
4 garlic cloves, finely sliced
250g chargrilled Mediterranean veg (peppers and aubergines, if possible) from a jar, pot or deli counter, drained if in oil (you can use this oil in place of the olive oil) and roughly chopped
400g can chopped tomatoes
1 tbsp small capers
2 tbsp raisins
350g rigatoni, penne or another short pasta shape
bunch basil leaves, picked
parmesan (or vegetarian alternative), shaved, to serve

Steps:

  • Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
  • Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
  • Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

Nutrition Facts : Calories 542 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium

ROOT VEGETABLE CAPONATA



Root Vegetable Caponata image

"Top Chef" winner Stephanie Izard's amazing recipe. Her description: This is a great way to enjoy root vegetables in the fall or winter. Great as a side dish but also works well with some roasted chicken or pork.

Provided by Raquel Grinnell

Categories     Vegetable

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 slices thick-cut bacon, cut into 1/4-inch pieces (lardons )
1 small onion, diced small
2 garlic cloves, peeled and thinly sliced
1 red pepper, julienned (1/8-inch strips)
2 tablespoons water
1 medium celery root, peeled and diced small (2 cups)
1 small butternut squash, peeled and diced small (2 cups)
3 medium parsnips, peeled and diced small (2 cups)
1/2 cup roasted pistachios, roughly chopped
3/4 cup golden raisin (soaked for 15 min in warm water and strained)
3 teaspoons sugar
2 tablespoons sherry wine vinegar
kosher salt & freshly ground black pepper

Steps:

  • Preheat oven to 375°F
  • Heat large sauté pan or wide round roasting pan over medium heat. Add bacon to the hot pan and cook until it begins to crisp and brown, about 5 minutes.
  • Add the onion and garlic and sweat for 3 minutes. Add the pepper and cook one minute. Add the water and deglaze the pan, scraping the brown bits from the bottom as the water sizzles.
  • Once the water has evaporated, add the butter and olive oil, and then the celery root, squash and parsnips. Stir to coat the ingredients with the butter and oil. Place in oven and let roast until just tender, about 30-40 minutes, stirring twice.
  • Remove from the oven and season with salt and pepper. Toss with the sugar, vinegar, pistachios and raisins and serve.

Nutrition Facts : Calories 272.8, Fat 8.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 118.7, Carbohydrate 48.7, Fiber 7.8, Sugar 20.7, Protein 6.2

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