Roasted Vegetables with Lavender Cheese Cream
Roasted vegetables with lavender cheese cream is a recipe featuring fresh ingredients from the dips category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g waxy potatoes
- 400 g pumpkin flesh (e.g., butternut)
- 400 g Brussels sprouts
- 3 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 0.5 handful rosemary
- 100 ml heavy cream
- 3 fresh lavender buds
- 125 g soft cheese (e.g., Camembert)
- Salt
- Pepper (freshly ground)
- Lemon juice
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Wash the potatoes thoroughly and cut them lengthwise into wedges. Peel the pumpkin if necessary and slice it into wide wedges. Wash, trim, and halve the Brussels sprouts. Toss the vegetables with oil, salt, and pepper, then spread on a parchment-lined baking sheet. Rinse the rosemary, shake dry, set aside four sprigs for garnish, and sprinkle the rest over the veggies. Bake in the oven for 35-40 minutes until tender.
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3.
For the dip, bring the cream to a gentle boil in a small pot. Add the lavender and let it simmer, covered, at medium heat for about 10 minutes. Remove from heat and allow to cool. Dice the cheese into small cubes. Strain the lavender from the cream and combine with the cheese cubes in a tall glass. Blend until smooth, seasoning with salt, pepper, and lemon juice. Taste and adjust as needed, then serve in four small bowls.
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4.
Arrange the roasted vegetables on plates, garnishing each with a sprig of rosemary. Optionally dust with dried lavender buds before serving alongside the dip.
