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Root vegetable medley

Root vegetable medley

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Serve some interesting and tasty veg with this year's Christmas dinner

Cooking time: 55 mins
Serves: 8
Skill level: Easy peasy
Costs: Cheap as chips

Ingredients

The vegetables can be roasted the day before. Cool them in a bowl after roasting. To reheatIn a pan, bring the stock to the boil, add the vegetables and cook for 10-15 mins, stirring occasionally, until they are heated through and tender. Stir in the tomatoes and cook for another few minutes.

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4 medium carrots (about 400g/14oz), peeled and sliced
2 medium parsnips (about 300g/10oz), peeled and sliced
½ small swede (about 300g/10oz), peeled and diced
Butternut squash leftover from stuffing recipe, cut into chunks
2 red onions, peeled and cut into wedges
1 red pepper, deseeded and cut into chunky pieces
4tbsp olive oil
Salt and freshly ground black pepper
150ml (¼pt) hot chicken or vegetable stock or water
400g can cherry tomatoes
Fresh parsley, to garnish

Method

Set the oven to 200ºC/180ºC Fan/gas 6. Add the carrots to a pan of boiling water, bring back to the boil, then add parsnip and swede, and cook for 5 mins. Drain well.
Put the vegetables in a roasting tin with the squash, if using, red onion wedges and red pepper chunks. Drizzle with the oil to coat well, and season.
Roast the vegetables for 40 mins, then stir well, add the stock and cook for another 15 mins. Stir in the tomatoes and heat through for 5-10 mins. Garnish with parsley.

Not suitable for freezing.

By Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.

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Nutritional information per portion

Calories 121(kcal)
Fat 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.