Roast Vegetables

Chef: Mala Serves: 10
Time:
45 minutes

 
 

Ingredients

  • 1.5 kg potatoes

  • 1 kg carrots, (or use small regular carrots cut in half lengthways)

  • 2 kg parsnips

  • 3 Fennel bulbs

  • 1 butternut or pumpkin

  • Few cloves of garlic

  • ½ a bunch of fresh rosemary

  • ½ a bunch of fresh thyme

  • 1 orange

  • Dash of olive oil

  • Salt and pepper


Baffled by Celeriac?  Everyone seems to be so. What a cosy and comforting veg. dish. It can be delicious in stews and soups or roasted and thinly sliced added to salads. When roasted, it goes sweet and when mashed it’s moreish.


Method

  1. Preheat the oven to 220°C/425°F/gas 7.

  2. Wash and cut the potatoes in halves.  Scrub the butternut/pumpkin, parsnips and carrots clean, then slice in half lengthways.

  3. Cut the fennel bulbs in 4 quarter pieces.

  4. Scatter the vegetables into a roasting tray and add a pinch of salt and pepper and the peeled garlic gloves, then sprinkle the rosemary and thyme sprigs, splash a dash of oil.

  5. Finely grate the orange zest and massage all ingredients together gently.

  6. Then roast for 45 minutes, tossing occasionally or until golden then serve.

    This dish can be served as a main or as an accompaniment. Use any surplus vegetables that you have lying around the kitchen or in your fridge.

Previous
Previous

Apple, Plum and Coconut Muffins

Next
Next

Celeriac Mash