Roast vegetables with charcuterie and basil mayonnaise

31 March 2015 - 02:02 By Sunday Times Food Weekly

Roast vegetables with charcuterie and basil mayonnaise Ingredients1 butternut, quartered lengthways, seeds removedOlive oil1 beetroot, quartered2 fennel bulbs, quartered1 large eggHandful of fresh basil, tornJuice of 1 lemon15ml (1 tbsp) Dijon mustard5ml (1 tsp) sugar5ml (1 tsp) salt150ml sunflower oil100ml water200g selected charcuterie (such as prosciutto, salami, chorizo)MethodPreheat the oven to 200C. Place the butternut on a roasting tray and drizzle it with olive oil. Scatter the beetroot and fennel over it. Roast for 25 minutes or until slightly charred.Using an electric hand-mixer, blend the egg with the basil, lemon juice, mustard, sugar and salt. Keeping the beater running, slowly add a steady stream of oil until the mayonnaise has thickened, then do the same with the water. Serve the roasted vegetables and charcuterie on boards, drizzled with basil mayonnaise. Add good cheese if you like.Serves 4..

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