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Cooking
Baked Koftas on Root Vegetables with Pumpkin Purée
· 4 servings
Prepare the vegetables
Peel the root vegetables and cut them into chunks. Tip them into a large roasting pan. Halve the delicate onion lengthwise and add it to the vegetables. Season lightly with salt and freshly ground pepper.
Prepare the meat mixture
Put the ground meat in a bowl, add the eggs and finely chopped sun-dried tomatoes. You can also add a splash of the oil the tomatoes were preserved in. Season with salt and pepper, and feel free to add your favourite herbs or spice blend.
Bake the meat rolls with the vegetables
Shape the meat mixture into koftas – small rolls. Arrange them on top of the vegetables in the roasting pan. Cover with the lid and bake in an oven preheated to 170°C for about half an hour.
Roast the squash
At the same temperature and for the same amount of time, roast the squash too. Cut it in half and place it in a roasting pan, cut side up. Season with salt and pepper, and drizzle with olive oil. Cover with the lid and roast.
Finish the purée
Scoop the flesh of the roasted squash into a bowl and mash it with a fork for a chunky, 'smashed' squash. If you prefer a smoother purée, blend it. Adjust the seasoning to taste, and feel free to add fresh herbs, a few drops of the sun-dried tomato oil, or chopped walnuts.