Roasted Autumn Vegetables with Chervil Cream

A vibrant medley of roasted autumn vegetables — squash, pumpkin, pearl onions ,red pepper, and wild mushrooms — finished with a velvety chervil cream. A refined yet comforting seasonal centrepiece, ideal for both elegant dining and hearty bistro service.

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Keyword: Autumn, Vegetables, Roasted, Chervil,

Category: Sides, Spices & Herbs, Vegetables

Course: Mains, Vegetables, Salad, Side Dish

Cuisine: English

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Calories: 305kcal

Author: MJF

Cost: £5.00

Equipment

1 Cutting Board and Cooks Knife
1 Large Mixing Bowl
1 Baking Tray
1 Small Saucepan

Ingredients

For the Vegetables:

2 tbsp Olive Oil, 30 ml
200 g Butternut Squash, diced, 7 oz
200 g Pumpkin, diced, 7 oz
100 g Brussels Sprouts, halved, 3½ oz
100 g Red Pepper, cut into chunks, 3½ oz
75 g Wild Mushrooms (e.g. Chanterelles, Oyster, or Mixed), 2½ oz
100 g Pearl Onions, peeled, 3½ oz
2 each Cloves Garlic thinly sliced
Salt and White Pepper to taste

For the Chervil Cream:

150 ml Double Cream, 5 fl oz
25 g Unsalted Butter, 1 oz
1 each Small Bunch Fresh Chervil finely chopped (plus extra to garnish)

Instructions

Preheat the Oven to 200°C (400°F).

Prepare the Vegetables:

In a large bowl, toss the squash, pumpkin, sprouts, red pepper, mushrooms, onions, and garlic with olive oil. Season with salt and white pepper.
Roast on a baking tray for 25–30 minutes, turning once, until golden and caramelised.

Prepare the Chervil Cream:

In a small saucepan, warm the cream and butter gently. Remove from the heat and stir in the chopped chervil. Adjust seasoning to taste.

To Finish:

Arrange the roasted vegetables in a shallow serving dish or copper pan. Spoon over the warm chervil cream and garnish with additional chervil leaves and a touch of cracked white pepper.

Presentation

Serve directly in a copper pan or cast-iron cocotte for rustic elegance. Garnish with micro chervil and a drizzle of herb oil for sheen.
Perfect as a vegetarian main course or a luxurious accompaniment to roast poultry or game.

Notes

Root Vegetable Medley: Include parsnips, beetroot, or Jerusalem artichokes for added depth and sweetness.
Truffle Finish: Substitute chervil with tarragon or parsley and add a few drops of truffle oil for a fine-dining twist.
Nut Crumble: Garnish with a light sprinkle of toasted hazelnuts or walnuts for crunch and contrast.
Dairy-Free Option: Replace butter and cream with olive oil and a splash of oat cream for a vegan adaptation.
Service Suggestion: Serve with lentils du Puy or a barley risotto for a complete vegetarian plate.
Use as a Salad: Toss the cooled vegetables with some balsamic and olive oil for a delicious salad.

Nutrition

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Roasted Autumn Vegetables with Chervil Cream