ONE POT ROASTED VEGETABLES
Instructions:
- 2/3 cup vegetable oil
- 3 parsnips, peeled and cut into 2in (5cm) pieces
- 1 celeriac (also called celery root), weighing about 14oz (400g), peeled and cut into 2in (5cm) pieces
- 1lb 2oz (500g) baby red-skinned potatoes, washed and left whole, or halved if large
- 4 carrots, peeled and cut into 2 inch (5cm) pieces on the diagonal
- 2–3 celery ribs, strings removed and cut into 2in (5cm) pieces on the diagonal
- 12 Italian cipolline or shallots, quartered lengthwise
- 1 bulb garlic, broken open without peeling the cloves
- 1–2 lemons, preferably organic, cut lengthwise into wedges
- 5 sprigs of fresh rosemary
- 10 sprigs of fresh thyme
- 4 bay leaves
- sea salt and freshly milled
- black pepper
- Preheat the oven to 425 F (220 C).
- Put the oil in a large, heavy roasting pan and heat in the oven for about 5 minutes until a light haze rises off the oil. Carefully add all the vegetables, the garlic, lemon wedges, and herbs to the hot oil.
- Season, and stir well to mix.
- Return the pan to the oven and roast for 50 minutes to 1 hour, stirring every 20 minutes, until the vegetables are tender and tinged with brown. Serve immediately.