Crafting Your Marmite Glaze
A basic Marmite glaze typically involves combining Marmite with a neutral oil, such as olive or vegetable oil. A touch of hot water can help to loosen the Marmite, ensuring a smooth, even coating. For those seeking a more complex flavour, variations abound:- Sweet & Savoury: Incorporate sweet chilli sauce for a balanced kick.
- Honey Infusion: A drizzle of runny honey adds a touch of sweetness that beautifully complements Marmite''s saltiness, particularly good for parsnips.
- Aromatic Boost: Minced garlic and fresh herbs like rosemary or thyme can be added to the basic glaze for an extra layer of aroma and taste.
The Best Vegetables for Glazing
Marmite glazes are incredibly versatile and work wonderfully with a variety of vegetables. Popular choices include:- Root Vegetables: Potatoes (especially for crispy roasties), parsnips, carrots, kumara (sweet potato), and pumpkin all absorb the flavour beautifully.
- Other Vegetables: Bell peppers (capsicums), red onions, broccoli, and even whole garlic bulbs can be transformed.
The Roasting Method
The key to perfect Marmite-glazed vegetables lies in the timing of the glaze application.- Preparation: Preheat your oven to a suitable temperature (typically 180°C to 220°C, depending on the vegetables). Chop your chosen vegetables into even pieces.
- Initial Roast: Toss the vegetables with a little oil and seasoning (salt, pepper, herbs) and roast them for an initial period (around 30-45 minutes) until they begin to tenderise and lightly brown.
- Glaze Application: Remove the vegetables from the oven, drizzle generously with your prepared Marmite glaze, and toss to coat thoroughly.
- Final Roast: Return to the oven for another 10-15 minutes, or until the vegetables are golden, tender, and the glaze has caramelised slightly. Be mindful that Marmite can burn if left too long, so a watchful eye and occasional stir are recommended.
- Serving: Serve immediately, perhaps garnished with toasted seeds or fresh herbs, alongside your favourite main course.
