Name: Pot-roasted vegetables
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Cuisine: French
Ingredients: 3 tbsp unsalted butter; ½ small celeriac cut into 2cm dice; 300g squash cut into 2cm wedges; 150g baby turnip 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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Pot-roasted vegetables

Pot-roasted vegetables

Raymond Blanc

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Serves 6

Easy

Prep: 15 mins

Cook: 2 hrs

A star rating of 5 out of 5.3 ratingsRate

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

Vegetarian

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Braised beef in red wine

A star rating of 4.6 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp unsalted butter
½ small celeriac

cut into 2cm dice
300g squash

cut into 2cm wedges
150g baby turnip

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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Nutrition: per serving

kcal131
fat7g
saturates4g
carbs15g
sugars10g
fibre6g
protein3g
salt0.17g

low

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.

Recipe from Good Food magazine, January 2010

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A star rating of 5 out of 5.3 ratings

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