2 parsnips
4 very small carrots
a chunk of swede
a chunk of celeriac
one huge potato
and a small Bramley apple
To that lot I added
2 tbs sunflower oil
1 tbs balsamic vinegar
a teacup full of frozen peas, allowed to defrost
I would have added an onion, too, at the same time as all the root veg, but I was planning to serve onion gravy so my onion went in that instead.
Heat the oven to 200C (180 fan), 425 F, gas mark 7
Pour the oil into a large roasting tin. Peel the parsnips, carrots, swede, celeriac and potato and cut into roughly similar sized chunks. Tip into the roasting tin, toss with the oil and place in the oven for 1 hour.
After 30 minutes, drizzle over the balsamic vinegar and mix in, turning the veg over as you do so. Return to the oven for 15 minutes. Peel, core and slice the apple and add to the roasting tin, mixing in gently as the veg will be soft by now.
Return to the oven for another 10 minutes then scatter the peas over the top. Continue cooking for the final 5 minutes and then serve.
I served this with roast belly pork and onion gravy and there was way, way more than two of us could eat. I'm considering whizzing up the leftovers with stock to make a soup!
I'm sharing this with Kitchen Clearout at Madhouse Family Reviews. If you have a dish that uses up odds and ends that might otherwise have been discarded or left to go out of date, why not join in?
1 comment:
Hmmmmm delicious - and I love the idea of using up the leftovers as soup. :)
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