Keep your peel on

In the Moment - - Good News -

Great news – not peel­ing your veg isn’t lazy, it’s good for you. Nu­tri­tion­ists are ad­vis­ing us to stop peel­ing as much of our veg as pos­si­ble, and that in­cludes all our root veg.

Car­rots, parsnips, turnips, beetroot – the skins are packed with es­sen­tial nu­tri­ents in­clud­ing vi­ta­mins, min­er­als, an­tiox­i­dants and bre, all of which ght dis­ease and keep your body tick­ing along nicely. We love this sum­mery skins-on roasted veg dish.

Here’s what you’ll need:

1 but­ter­nut squash 2 red onions

2 gar­lic bulbs 1 red pep­per 6 car­rots 6 baby corn 6 baby cour­gettes

6 baby aubergines 6 baby leeks

Vine toma­toes Small bunch of thyme Sea salt Black pep­per Olive oil

It’s so easy make:

Prep and roast the squash, red onions and gar­lic bulbs for 20 min­utes. Top and tail the re­main­ing veg, add this and the thyme and roast for an­other 20 min­utes. En­joy!

Recipe by Rosana McPhee – visit www.great britishchefs.com for the full recipe and more.

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