| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian , Veg1 |
6 |
servings |
INGREDIENTS
| 4 |
tb |
Olive or sunflower oil |
| 4 |
oz |
Small onions or shallots; peeled |
| 4 |
md |
Carrots; scrubbed and cut |
|
|
; into chunks |
| 8 |
oz |
Celeriac; cut into large |
|
|
; chunks |
| 2 |
lg |
Parsnips or 1 sweet potato; cut into chunks |
| 8 |
oz |
Small potatoes; scrubbed |
| 8 |
oz |
Celeriac; cut into large |
|
|
; chunks |
| 2 |
lg |
Parsnips or 1 sweet potato; cut into chunks |
| 8 |
oz |
Small potatoes; scrubbed and halved |
| 4 |
|
Garlic cloves; peeled (4 to 6) |
| 4 |
|
Sprigs fresh rosemary |
|
|
Salt & freshly ground black pepper |
| 6 |
tb |
Soured cream |
| 1 |
tb |
Creamed horseradish |
| 2 |
tb |
Chopped fresh chives |
INSTRUCTIONS
FOR THE SAUCE
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Heat the oil in a large
roasting tin until very hot. Add all the prepared vegetables with the
garlic, rosemary and seasoning. Turn gently until all the vegetables are
coated in oil. Cover the tin with foil and bake for 45 minutes.
2. Meanwhile mix together all the ingredients for the sauce and transfer to
a small serving bowl.
3. Remove the foil and turn over all the vegetables. Return to the top of
the oven for 20 minutes until the vegetables are tender and golden brown.
4. Transfer the vegetables to a serving dish and serve with the sauce.
5. To make a delicious onion gravy to enjoy with your vegetables, add 2
tbsp of flour to the juices left in the pan and cook, stirring
continuously, until golden. Gradually whisk in 600ml / 1pint onion stock
and a couple of tablespoons of red wine if desired. Bring to the boil,
stirring, and season to taste. Pour through a sieve and serve with
Yorkshire puddings.
Converted by MC_Buster.
NOTES : Serve with onion gravy and Yorkshire puddings.
Converted by MM_Buster v2.0l.
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