- 1 small celeriac, peeled and cut into 2½ cm/1in chunks
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 400g swede, peeled and cut into 2½ cm/1in chunks
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 2 large sweet potato, scrubbed and cut into 2½ cm/1in chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 medium parsnip, scrubbed and quartered lengthways
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 2 large garlic clove, thinly sliced
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp cumin seeds
- a few sprigs of sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 4 skinless boneless chicken breast fillet, weighing about 140g/5oz each
- 4 slices prosciutto
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Preheat the oven to 200C/gas 6/fan 180C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.
Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.
Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. Serve with steamed broccoli or lightly cooked Savoy cabbage.
Making it more veggie
Substitute a medium butternut squash, 1 large red onion, 1 red and 1 yellow pepper for the root veg and omit the prosciutto.
Making it cheesy
Goat’s cheese with winter root vegetables: replace the chicken with 175g/6oz of goat’s cheese. Cut into 4 slices and melt on top of the vegetables for the final few minutes of cooking.