Pot-roasted vegetables
Serves 6
Easy
Prep:
Cook:
Slow-cooked, pot-roasted vegetables develop a sweet flavour and soft texture, lovely with braised beef
Skip to ingredients
- 3 tbsp unsalted butter
- ½ small celeriaccut into 2cm dice
- 300g squashcut into 2cm wedges
- 150g baby turniphalved, or 1-2 small turnips, cut into small wedges
- 150g butternut squashdeseeded and cut into 2cm dice
- 3 carrotscut into 2cm dice
- 2 parsnipsquartered, cores removed, cut into 2cm dice
Nutrition: per serving
- kcal131
- fat7g
- saturates4g
- carbs15g
- sugars10g
- fibre6g
- protein3g
- salt0.17glow
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.
