Pot-roasted vegetables
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Pot-roasted vegetables

By Raymond Blanc

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

  • Prep:15 mins
    Cook:2 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 131
  • fat 7g
  • saturates 4g
  • carbs 15g
  • sugars 10g
  • fibre 6g
  • protein 3g
  • salt 0.17g

Ingredients

  • 3 tbsp unsalted butter
  • ½ small celeriac, cut into 2cm dice
  • 300g squash, cut into 2cm wedges
  • 150g baby turnips, 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

Tip

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.

Method

  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.

  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.

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