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Winter Vegetable Platter With Rouille

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Selection of winter vegetables, such as carrots, baby fennel, sea kale and baby turnips
Extra-virgin olive oil
Coarse sea salt
Mint leaves, to garnish


1 red pepper, cored, deseeded and chopped
2 garlic cloves, chopped
2 red chillies, cored, deseeded and chopped
6 tablespoons extra-virgin olive oil
25 g/1 oz fresh white breadcrumbs
Salt and pepper


Serves: 6


1 First prepare the rouille. Put the red pepper, garlic, chillies and olive oil into a liquidizer or food processor and process until fairly smooth. Scrape down the sides of the bowl with a spatula occasionally to make sure you blend all the ingredients evenly. Add the breadcrumbs, salt and pepper to taste, and process again to form a thick paste. Transfer to a small bowl, cover and chill until ready to serve.

2 Prepare the vegetables according to type and size - the dish will look more attractive if all the vegetables are of a similar size, or are cut into the similar-sized pieces. Boil or steam the vegetables until just tender. Drain and refresh under cold running water, then drain again thoroughly.

3 Arrange the vegetables on a large serving platter. Drizzle with olive oil and sprinkle with sea salt. Serve with the rouille, garnished with roughly torn fresh mint leaves.

Preparation time: 30 minutes
Cooking time: 20-30 minutes

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