| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
|
Celeriac root |
| 3 |
|
Carrots |
| 4 |
|
Leeks |
| 12 |
|
Shallots |
| 2 |
|
Parsnips |
| 2 |
oz |
Beef dripping |
| 1 |
tb |
Brown sugar |
| 6 |
|
Sprigs winter savory |
| 10 |
fl |
Vegetable stock |
| 1 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 200C/400F/gas 6.
Wash and peel all vegetables. Cut them into attractive shapes, giving
a variety of shapes and colours. Heat the dripping in a large frying
pan.
Fry the vegetables briskly on all sides, shaking pan and stirring
vegetables. Sprinkle brown sugar over vegetables and allow to
caramelise slightly. Add stock, salt and winter savory to pan and
bring to the boil. Pour into an ovenproof dish. Pot roast in
preheated oven for about 20 minutes until vegetables are cooked and
have taken on a golden colour.
Serve vegetables in cooking liquor in baking dish, sprinkled with a
few chopped chives or a tablespoon of chopped parsley.
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