ingredients
serves 6 - 8
3/4 pound carrots, peeled
3/4 pound parsnips, peeled
3/4 pound celeriac, peeled
3/4 pound sweet potato, peeled
1/4 pint olive oil
4 cardamom pods, lightly crushed
1 tbsp dark brown sugar
coarse sea salt and pepper
method
1. Quarter the carrots and parsnips lengthways. Cut the celeriac and sweet potato into chunks.
2. Heat the olive oil in a roasting tin, add the vegetables and toss well. Roast at 200°C (180°C fan oven) for 30 minutes, turning the vegetables twice during cooking.
3. Sprinkle the cardamom pods and sugar over the vegetables and turn them to coat evenly. Bake for a further 30 minutes until well browned and completely soft, but not disintegrating.
4. Season liberally with coarse sea salt and pepper, then serve.
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