Pot-roasted vegetables

Pot-roasted vegetables

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
131
protein
3g
carbs
15g
fat
7g
saturates
4g
fibre
6g
sugar
10g
salt
0.17g

Ingredients

  • 3 tbsp unsalted butter
  • ½ small celeriac, cut into 2cm dice
  • 300g squash, cut into 2cm wedges
  • 150g baby turnips, 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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, January 2010

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Comments

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kippersooty's picture
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delicious.

diane7liverpool's picture
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Wasn't expecting it to be so tasty

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