- 3 tbsp unsalted butter
- ½ small celeriac, cut into 2cm dice
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 300g squash, cut into 2cm wedges
- 150g baby turnip, halved, or 1-2 small turnips, cut into small wedges
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- 150g butternut squash, deseeded and cut into 2cm dice
- 3 carrots, cut into 2cm dice
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 parsnips, quartered, cores removed, cut into 2cm dice
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
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.
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.
Make aheadYou 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.