Ingredients

• 4 large peeled and cut (into 1cm slices) carrot
• 1/2 a peeled and roughly chopped swede
• A few of peeled and roughly chopped turnip
• A medium-sized peeled and chopped parsnip
• 12 peeled shallot
• 4 cloves of peeled garlic
• A few sprigs of rosemary
• 1 pinch of salt
• 1 pinch of black pepper
• 100g of butter
• 150ml of vegetable stock

A great vegetarian dish on its own, or simply serve as a wintry pot of vegetables in the middle of the table with a roast.

Step by step Cook along with this step by step guide

1. Pre-heat the oven to 180C/gas mark 5. Heat the butter in an oven-proof casserole dish on the stove, add all of the vegetables, garlic and rosemary, season and cook on a medium heat with the lid on for 2-3 minutes, stirring every so often. Transfer to the oven and cook for 30 minutes. Add the stock and cook for another 15 minutes with the lid off, stirring every so often. The vegetables should all be tender by now, if not give them another 15 minutes or so.

Cut the vegetables into similar-sized pieces, so they're ready at the same time.

Special Equipment

casserole dish