Wednesday Words – Ochre Flesh

Chunks of ochre flesh, chopped, placed in roasting pan, drizzled with hot olive oil. Large strips of red pepper, lengths of celery, a quartered onion and crushed garlic accompany the golden wedge shaped pieces. Rock salt and black pepper liberally applied. Roasted for 25 minutes. Bubbling oil, golden and hot. Scent of vegetable juices leak out of the oven. Hard flesh now soft and giving. Blitzed in the processor to make a puree. Slightly darker ochre now, assailing my nose with hints of caramelised garlic, cooked pepper and overall the sweetness of squash. I taste it; sweetness and savoury combined perfectly. This is the base for tomorrow’s soup.
© Freya Pickard 2013
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2 Comments on “Wednesday Words – Ochre Flesh”

  1. Libby Says:

    Sounds delicious!


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