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LOCATION: Recipes >> Vegetables >> Roasted Veggies 08

Print this Recipe    Roasted Veggies 08

ROASTED WINTER VEGETABLES WITH HORSERADISH & SOURED CREAM SAUCE

8 oz small potatoes, scrubbed & halved
8 oz celeriac, cut into large chunks
2 large parsnips or 1 sweet potato, cut into chunks
4-6 garlic cloves, peeled
turnips, cabbage, carrots, squash, onion, cut into chunks, optional
4 sprigs fresh rosemary
salt and freshly ground black pepper

6 tablespoons sour cream
1 tablespoon creamed horseradish
2 tablespoon chopped fresh chives

Preheat the oven to 200C/400F/Gas Mark 6. Heat the oil in a large
roasting tin until very hot. Add all the prepared vegetables with
the garlic, rosemary, and seasoning. Turn gently until all the
vegetables are coated in oil. Cover the tin with foil and bake
for 45 minutes.

Meanwhile mix together the sour cream, horseradish and chives and
transfer to a small serving bowl. Chill until ready to use.

Remove the foil and turn over all the vegetables. Return to the
top of the oven for 20 minutes until vegetables are tender and
golden brown.

Transfer the vegetables to a serving dish and serve witth the sauce.

To make a delicious onion gravy to enjoy with your vetetables, add
2 tablespoons of flour to the juices left in the pan and cook,
sitirring continuously, until golden. Gradually whick in 600ml/1
pint onion/veg. stock and a couple of tablespoons of red wine if
desired. Bring to the boil, stirring, and season to taste. Pour
through a sieve and serve with Yorkshire Puddings.

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