Pot-roasted vegetables

Pot-roasted vegetables

5

(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
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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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  • Tip

    Make ahead

    You can prepare all the veg for this side dish several hours in advance, then chill until ready to cook. If you can't find some of the veg, you could add some whole roasted chestnuts towards the end of cooking instead.

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

BBC GoodFood Magazine

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