4tbsp olive or sunflower oil
100g/4oz small onions or shallots, peeled
4 medium carrots, scrubbed and cut into chunks
225g/8oz celeriac, cut into large chunks
2 large parsnips or 1 sweet potato, cut into chunks
225g/8oz small potatoes, scrubbed
225g/8oz celeriac, cut into large chunks
2 large parsnips or 1 sweet potato, cut into chunks
225g/8oz small potatoes, scrubbed and halved
4-6 garlic cloves, peeled
4 sprigs fresh rosemary
salt & freshly ground black pepper
for the sauce:
90ml/6tbsp soured cream
15ml/1tbsp creamed horseradish
2tbsp chopped fresh chives
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.
