Roast Root Vegetables from A Year in a Scots Kitchen by Catherine Brown
Roasting in olive oil adds a special flavour to root vegetables in this dish which can be served before the beef course with the Yorkshire puddings and gravy. They can either be roasted in the same...
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 bulb fennel
- 4 small onions
- 4 medium potatoes
- 4 small carrots
- 1 bulb garlic
- 2 sprigs rosemary
- sea salt
- 100 ml (3½ fl oz) extra virgin olive oil
- 1 tablespoon sesame seeds
- 1 small turnip (swede)
- 4 medium parsnips
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