ASK THE EX­PERT meet WW Se­nior Food Ed­i­tor Lucy Kelly

DO YOU HAVE A HEALTHY COOK­ING QUES­TION? WW SE­NIOR FOOD ED­I­TOR LUCY KELLY IS HERE TO HELP.

Weight Watchers Magazine (Australia) - - Contents -

QI love roast pota­toes in win­ter. Are there other veg­eta­bles I can roast that are 0 Smart­points with a sim­i­lar taste and tex­ture? And what’s a good Pro­gram-friendly way to cook roast ve­g­ies with­out the tra­di­tional glug of olive oil?

Ilove roast­ing ve­g­ies. Un­for­tu­nately all the ve­g­ies that have that starchy tex­ture, like potato, sweet potato and parsnip, have Smart­points. But I love mix­ing up a whole lot of 0 Smart­points ve­g­ies, such as onions, car­rots, pump­kin, cap­sicum, egg­plant, mush­rooms and cherry toma­toes, in a large bowl. Toss with just a lit­tle ex­tra-vir­gin olive oil (you only need one ta­ble­spoon for four peo­ple) or a light spray of oil, sea­son with salt and pep­per and add more flavour with fresh gar­lic and rose­mary, oregano, thyme or spice mixes.

Roast beet­root are de­li­cious. They have 0 Smart­points value and a more sub­stan­tial taste and tex­ture than other ve­g­ies. To pre­pare them, use dis­pos­able gloves and peel with a veg­etable peeler, trim­ming the tops and tails. Quar­ter and place on a square of foil. Sea­son with salt, pep­per, crushed gar­lic, fresh or dried thyme and olive oil spray. Wrap in foil and bake in a pre­heated 180°C oven for 40 min­utes. Serve them in­stead of roast pota­toes with a Sun­day roast, or for lunch in a warm salad with baby spinach leaves, crum­bled goat’s cheese and crushed wal­nuts.

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