Roast Winter Vegetables
340g (12oz) Pumpkin or Squash
225g (8oz) Parsnips
2 Large Carrots
2 Red Onions
2 Leeks
2 Potatoes
1 Small Swede
1 Small Celeriac
1-2 Clove Garlic
1 tsp Coriander Powder
Olive Oil
Fresh Thyme
Fresh Rosemary
Fresh Sage
Salt and Pepper
Pre-heat oven to 200°C: 400°F: Gas 6.
Peel and de-seed the pumpkin or squash.
Peel the parsnips and carrots, cut into halves or quarters lengthwise.
Peel and quarter the onions, trim the leeks and cut into large chunks.
Peel the potatoes and swede and cut into wedges.
Peel the celeriac and cut into large chunks.
Crush the garlic cloves.
Chop the herbs.
Place all of the ingredients in a bowl, pour over a little olive oil and season to taste, mix thoroughly ensuring all vegetables are lightly coated with oil.
Arrange in a single layer on a baking tray.
Roast for 25-30 minutes or until tender and browned.
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