A delicious roast deserves a fantastic veg and these twice cook winter vegetables are just the ticket.
1 small swede, peeled
2 kholrabi, peeled
4 medium carrots, peeled
2 turnips, peeled
2 heads fennel, tough outside leaves trimmed and cut in half lengthways
1 leek, washed and trimmed (Any root veg will do really)
extra virgin olive oil, depends on the size of the pan you are using.
1 head garlic
2 sprigs fresh thyme
salt and freshly ground black pepper
Pre-heat the oven to 180C, Gas 4.
Cu the swede, kohlrabi into nice 2cm wedges.
Cut the kholrabi in 8 wedges.
Cut each of the carrots in half lengthways and then into 4 pieces.
Cut the leek into thick 5cm lengths.
Pack all the veg into a oven proof saucepan (the more compact the veg is the less oil you will use)
Add the garlic, thyme add table salt and ground pepper.
Pour enough oil into cover the veg completely (don’t worry you can re-use the oil)
Heat through gently on the stove until the oil is hot and just bubbling, not boiling.
Cover and place the pan in the oven.
Cook for 45 minutes, then check if a knife slides through the cooked veg with ease, but not falling apart.
Remove the pan and leave the veg to cool slightly, then lift out with a slotted spoon, and chill until needed (its best if you can leave the veg to cool completely in the oil, and chill the veg will keep for 2 weeks in a fridge)