winter vegetable caponata

Name: winter vegetable caponata
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Mediterranean, Italian
Ingredients: 200g squash, peeled and cubed; 250g turnips, peeled and cubed; 1½ tbsp olive oil; 2 leeks, finely sliced; 2 garlic cloves, crushed; 2 tbsp balsamic vinegar; 1 tbsp capers, rinsed; 2 tbsp black olives, chopped; 2 tsp raisins; ½×400g can plum tomatoes

3 steps

Prep:15minCook:45min

Updated at: Thu, 17 Aug 2023 06:34:56 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories234.2 kcal (12%)

Total Fat12.1 g (17%)

Carbs29.8 g (11%)

Sugars12.9 g (14%)

Protein3.7 g (7%)

Sodium286.9 mg (14%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gsquash

peeled and cubed

250gturnips

peeled and cubed

1 ½ Tbspolive oil

2 Tbspbalsamic vinegar

1 Tbspcapers

rinsed

2 Tbspblack olives

chopped

2 tspraisins

0.5 x 400gcan plum tomatoes

Instructions

Step 1

Heat the oven to 200C/180C fan/ gas 6. Toss the squash and turnips in a roasting tin with half the oil and seasoning. Roast for 20-25 mins, until soft and charred at the edges.

Step 2

2 Heat the remaining oil in a large pan over a medium heat. Season and fry the leeks for a few minutes, until softened slightly. Add the squash, turnips, garlic and vinegar, and cook for about 2 mins until sticky. Stir in the capers, olives, raisins and tomatoes, fill the can with water, swill it around and add that, too.

Step 3

Reduce for 15-20 mins partially covered with the lid until the veg is tender.