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{{#seo:
|title=Cotswold vegetables with cider and garlic sauce British recipe
|titlemode=replace
|keywords=#cotswoldvegetableswithciderandgarlicsauce #vegetables #rapeseedoil #garlic #sauce #flour #vegetablestock #cider #boil #onions #vegetable
|hashtagrev=032020
|description=This vegetarian dish has been made mainly from ingredients produced in the Cotswolds - the garlic was Spanish and therefore the only non-local
}}
This [[Vegetarian dish|vegetarian dish]] has been made mainly from ingredients produced in the Cotswolds - the [[Garlic|garlic]] was [[Spanish]] and therefore the only non-local ingredient.
{{recipesummary
|TotalCalories = 1782
|PortionCalories = 445
|DatePublished=31st October 2012
|Author = JuliaBalbilla
|Servings = 4 or 8 as an [[accompaniment]]
|Difficulty = 2
|TotalTime = 30 minutes Not incl. roasting the garlic
|PrepTime = 10 minutes
|CookTime = 20 minutes
|Image = [[Image:Cotswold vegetables with cider and garlic sauce recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Wow Julia - that's purple!''

4.8/5

Purple headed!

[[User:Chef|Jerry]] 
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{{RecipeIngredients
| 2 medium [[Onions|onions]], finely chopped
| 2 tablespoons [[Rapeseed oil|rapeseed oil]]
| 4 bulbs [[Garlic|garlic]], [[Roasted|roasted]] and flesh squeezed from skin
| 2 medium [[Carrots|carrots]], [[Diced|diced]]
| 1 small head of [[Broccoli|broccoli]], broken into florets
| 1 small purple [[Cauliflower|cauliflower]], broken into florets
| 8 leaves of cavolo nero (black leaf [[Kale|kale]]), coarsely [[Shredded|shredded]]
| 560 ml [[Dry cider|dry cider]]
| 2 further teaspoons [[Rapeseed oil|rapeseed oil]]
| 2 teaspoons [[Flour|flour]]
| 280 ml [[Vegetable Stock|vegetable stock]]
}}
===Method===

{{RecipeMethod
| Using a large saucepan, gently [[Fry|fry]] the [[Onions|onions]] in the [[Oil|oil]] until soft and transparent.
| Add the [[Vegetables|vegetables]] and cook for a few minutes, stirring constantly.
| Add enough water to cover, bring to the [[Boil|boil]], and [[Simmer|simmer]] until the [[Vegetable|vegetable]] are cooked.
| Meanwhile, [[Boil|boil]] the [[Cider|cider]] until it has reduced by half and then add the [[Vegetable Stock|vegetable stock]].
| Just before the [[Vegetables|vegetables]] are ready, heat the 2 teaspoons [[Rapeseed oil|rapeseed oil]] in a saucepan and stir in the [[Flour|flour]].
| Allow to cook for a couple of minutes.
| Gently stir in the [[Cider|cider]] and the [[Stock|stock]] and add the squeezed [[Garlic|garlic]], cooking until the [[Sauce|sauce]] has thickened.
| Strain the [[Vegetables|vegetables]] and serve with the [[Sauce|sauce]] and a knob of [[Butter|butter]].
}}
===Serving suggestions===
Serve with [[Boiled|boiled]] or [[Mashed potatoes|mashed potatoes]]
===Variations===
Use any [[Vegetables|vegetables]] that are in season, including at least one root and one leafy [[Vegetable|vegetable]].

You can sprinkle a mixture of [[Breadcrumbs|breadcrumbs]], [[Butter|butter]] and finely [[Grated|grated]] [[Cheese|cheese]] on the top and [[Grill|grill]] until [[Brown|brown]].

Another alternative is to make it as a [[Stew|stew]] with [[Herb|herb]] [[Dumplings|dumplings]].
===Chef's notes===
The rapeseed oil I use is '''[http://www.r-oil.co.uk/ R-Oil]''', which is produced in Lower Swell in the Cotswolds and the dry cider was from Hayles Fruit Farm, near Winchcombe.
{{RecipeLine}}
[[Category:Recipes|Cotswold vegetables with cider and garlic sauce]]
[[Category:Accompaniments|Cotswold vegetables with cider and garlic sauce]]
[[Category:Cooking with beer|Cotswold vegetables with cider and garlic sauce]]
[[Category:British recipes|Cotswold vegetables with cider and garlic sauce]]
[[Category:Garlic recipes]]
[[Category:Main courses|Cotswold vegetables with cider and garlic sauce]]
[[Category:Stews and casseroles|Cotswold vegetables with cider and garlic sauce]]
[[Category:Vegetable recipes|Cotswold vegetables with cider and garlic sauce]]
[[Category:Vegetarian recipes|Cotswold vegetables with cider and garlic sauce]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

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