Oven-Roasted Winter Root Vegetables
About equal volumes of all vegetables or as many of these as you can manage
Ingredients
parsnips, peeled swede turnips, peeled celeriac, peeled Jerusalem artichokes, scrubbed but not peeled carrot, quartered pumpkin
peeled red and white onions
extra virgin olive oil or goose fat turkey or chicken fat
salt and freshly ground pepper, whole
a few whole cloves of garlic, optional
winter herbs (thyme, rosemary, chives and parsley), freshly chopped
Method
Preheat the oven to 200°C/Gas Mark 6.
Peel the vegetables and cut into similar sized pieces, 2cm cubes are a good size. Put all the vegetables into a large bowl. Drizzle generously with extra virgin olive oil or melted fat of your choice. Season well with salt and freshly ground pepper. Spread them in a single layer on one or several roasting tins. Roast, uncovered, stirring occasionally until they are fully cooked and just beginning to caramelise. Be careful, a little colour makes them sweeter, but there is a narrow line between caramelising and burning. If they become too dark, they will be bitter.
Serve sprinkled with your selection of freshly chopped winter herbs.
