Leftover red cabbage and roast vegetables with burrata
A Puglia Kitchen Christmas crossover dish
A little imagination can turn your Christmas leftovers into something even better. Like roasted potatoes, parsnips, swede and carrots on a bed of braised red cabbage, all Christmas Day leftovers, crowned with creamy burrata cheese from Puglia.
Use whichever vegetables you have left (but not the sprouts, these are put to better use in our ‘orecchiette con Xmas sprouts e stuffing’).
The joy of using burrata cheese, another of Puglia’s gifts to the world, is that its soft centre spreads over the roasted vegetables like a cream sauce. For a little crunch we top it with toasted flaked almonds, and finish it with a drizzle of our own olive oil, some grated lemon zest, and a sprinkle of chopped flat-leaf parsley.
Almonds grow in many of the olive groves in Puglia, as do lemon trees, thus making them natural companions to the burrata.
Serves 4. Ready in 15-20 minutes
For this you will need:
leftover vegetables | approximately 600g
leftover braised red cabbage | approximately 400g
olive oil | 5 tbsp
rosemary | 4 -6 sprigs
thyme | 4 sprigs or a half tsp dried
burrata | 4 medium sized pouches
For the topping:
almond flakes | 40g, toasted
lemon peel | 1 lemon, finely grated
olive oil | 4 tbsp
parsley leaves | 4 tbsp, finely chopped
From your Christmas dinner leftover vegetables select your root vegetables, potatoes (roasted and or boiled), and braised red cabbage. Save your sprouts for our orecchiette recipe!
Put the vegetables onto a roasting tray, drizzle with olive oil and season with salt and pepper. Add the rosemary and thyme and give them a gentle shake (the leftovers will be soft, so avoid breaking or mushing them).
Put them in a preheated oven 200°C and let them roast for 10-15 minutes until heated through, crisp and browned.
In the meantime reheat the braised red cabbage thoroughly.
Once the vegetables are roasted, plate up the cabbage, place a selection of the roasted vegetables over the cabbage and top each plate with a whole burrata. Scatter over the toasted almonds, grate some lemon zest over them, and finish with a drizzle of olive oil and sprinkle of chopped parsley.
Once at the table you can cut open the burrata to let the filling spill out and melt over the vegetables. Buon appetito.
Alternatively you can cook this using fresh vegetables. Just steam them first until soft and tender and cooked through, then roast to finish as above.
