POT-ROASTED VEGETABLES

Pot-roasted vegetables image

Slow-cooked, pot-roasted vegetables develop a sweet flavour and soft texture, lovely with braised beef

Provided by Raymond Blanc

Time 2h15m

Number Of Ingredients 7

Previous Next

Ingredients

3 tbsp unsalted butter
½ small celeriac , cut into 2cm dice
300g squash , cut into 2cm wedges
150g baby turnip , halved, or 1-2 small turnips, cut into small wedges
150g butternut squash , deseeded and cut into 2cm dice
3 carrots , cut into 2cm dice
2 parsnips , quartered, cores removed, cut into 2cm dice

Steps:

Heat oven to 150C/130C fan/gas 2. Melt the butter in a large heavy-based frying pan. Add all the vegetables (or do this in 2 batches if necessary rather than overcrowd the pan) and a little sea salt and freshly ground black pepper, then sweat them on a medium heat for 5 mins.
Transfer the veg to a large roasting tin, pour in 150ml water, cover with foil, then roast for about 2 hrs or until meltingly tender but still holding their shape. Taste and correct the seasoning.

Nutrition Facts : Calories 131 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium