| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Jenny brist, New |
4 |
servings |
INGREDIENTS
| 3 |
|
Red skinned potatoes; (3 to 4) |
| 1 |
|
Celeriac; peeled, cut into |
|
|
; chunks |
| 3 |
|
Red onions; cut into slices (3 |
|
|
To 4) |
| 2 |
|
Dsp olive oil |
| 2 |
|
Dsp balsamic vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
Lightly steam the potatoes and peel celeriac then transfer to a roasting
dish with the red onions. Pour over the warmed olive oil, balsamic vinegar,
salt and pepper then roast in a hot oven, gas mark 6/200C/400F for 20-25
minutes until caramelised and golden.
Serve at once.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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