Simply Veg by Sybil Kapoor

Author:Sybil Kapoor
Language: eng
Format: epub
ISBN: 9781911216278
Publisher: Pavilion Books
Published: 2016-05-06T04:00:00+00:00

SERVES 8

1 medium swede

1 medium to small celeriac

2 medium parsnips

3 fat carrots

2 medium beetroot

225g/8oz shallots, peeled

1 teaspoon finely chopped rosemary

5 tablespoons extra virgin olive oil

sea salt and freshly ground black pepper

Preheat the oven to fan 180ºC/gas 5. Top and tail the swede, celeriac, parsnips and carrots. Cut away the skin of the swede and celeriac and peel the parsnips and carrots. Cut each vegetable into easy-to-eat, smallish chunky wedges. Place in a large bowl and mix thoroughly.

Prepare the beetroot in the same way and add to the bowl. Peel the shallots and, if they are divided into two or three little shallots within their papery skin, separate them before mixing into the root vegetables. Add the chopped rosemary and olive oil.

Mix together and divide between 2 roasting trays. Bake in the pre- heated oven for about 1¼ hours, tossing the vegetables occasionally in the oil, or until soft and golden. Season to taste and serve.

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