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Pot-roasted vegetables

Pot-roasted vegetables

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal131
fat7g
saturates4g
carbs15g
sugars10g
fibre6g
protein3g
low insalt0.17g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, January 2010

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Overall rating

Rating: 5 out of 5.2 ratings
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