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Winter ratatouille recipe

Winter ratatouille recipe

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Created by The Tesco Real Food team

Seasonal root veg is the star of the show in this hearty, veg-packed ratatouille. We've served it with gnocchi here but it goes brilliantly with rice or pasta. Try making our baked eggs with the leftover ratatouille – see below. See method

Ingredients

  • 2 parsnips, scrubbed and cut into 1-2cm dice
  • 1 swede, scrubbed and cut into 1-2cm dice
  • 2 red onions, chopped into wedges
  • 600g sweet potato, diced into 1-2cm pieces
  • 6 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1kg passata
  • 1 tbsp balsamic vinegar
  • 15g fresh basil, torn or chopped
  • 400g pack potato gnocchi
  • 25g grated pecorino
3 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1525kj
    361kcal     18%

  • Fat

    7g 10%

  • Saturates

    2g 11%

  • Sugars

    19g 21%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 61g Protein 8.5g Fibre 10.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Divide the parsnips, swede, onions, sweet potato and garlic between 2 roasting trays. Add the oil and season, then mix well, arranging in a single layer in each tray. Bake for 40 mins until golden. 
  2. Squeeze the garlic cloves out of their skins, then gently crush and add back into the roasting trays. Divide the passata and vinegar between the 2 trays. Add half the basil, then cook for a further 10-15 mins until the veg are cooked through and the sauce has thickened slightly. Reserve 1 tray (950g) of the ratatouille for the baked eggs (see tip, below), and keep covered in the fridge for up to 2 days. 
  3. Meanwhile, cook the gnocchi to pack instructions, then drain. Mix with the remaining ratatouille, then serve topped with grated pecorino and the remaining basil leaves.

Tip: Try making our one-tray baked eggs with the leftover ratatouille.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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