I posted this recipe on Instagram last year but it is so good I thought it was worth resurrecting and re-sharing. It’s a great way of using autumn fruits in a savoury side dish and it’s a shoo-in as part of Sunday lunch.
We originally ate it with pork and a celeriac and potato puree, but it would work as part of a vegetarian or vegan spread, too.
Autumn Roots and Fruits
2 or 3 parsnips, peeled, chunked if large
2 red onions, peeled and quartered
1 large quince, peeled, quartered and cored
4 small sharp eating apples, halved
4 or 5 large sprigs of rosemary
A few sprigs of thyme
Extra-virgin rapeseed oil
Salt and pepper
Pre-heat the oven to 190C/375F/Gas Mark 5.
Squeeze the juice of half a lemon into a large bowl, add a good splash of water and as you prep the fruit and parsnips, toss them in the acidulated water.
Pour a couple of tablespoons of oil into a large roasting tin and turn the herbs until they’re coated. Add the drained fruit and all the vegetables, turn to coat and season with salt and pepper.
Cook in the oven for 30-40 minutes, turning at half time, until tender and golden.
Actually, I quite like Quince. We had a Quince tree in St. Jean Ferrat.
I love quince, one of my favourites.
Love your recipe and do not have a similar one on rotation. In Australia we can (unfortunately for the planet!) get most fresh ingredients at any time of the year but quinces may come more from local ‘old-fashioned’ gardens . . . shall look out 🙂 ! Really want to try !!
Thanks very much, Eha. Hope you find some quince! Such a lovely fruit. Lx
How lovely this sounds —and looks. All the lovely produce that you find this time of year is one big reason autumn is my favorite season.
I completely agree, although English asparagus season is another personal favourite. I just wish autumn didn’t lead to winter! Lx