Sweet Gingered Winter Veg (SF)

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Sweet Gingered Winter Veg

 

 

900 g (2 lb) vegetables

eg. - potatoes

- sweet potatoes

- parsnips

- swede

- turnip

- carrots

2 - 4 cloves garlic, unpeeled

4 large shallots

1/4 cup oil

 

 

Dressing :

 

2 tbsp (6 tsp) fresly grated root ginger

1 - 2 tbsp (3 - 6 tsp) roasted pumpkin seeds

2 tbsp (6 tsp) honey (-OR- vegan alternative)

1 - 2 tsp GF vegan worcestershire sauce -OR- lemon juice

salt and freshly ground black pepper

 

 

1. Set the oven to 200 C (400 F).

 

2. Peel the parsnips, swede and carrots. Cut all the vegetables into

large wedges or sticks.

 

3. Put into a roasting pan with the garlic and shallots. Sprinkle

with oil and coat well.

 

4. Roast in the oven for 40 minutes, turning once or twice during

cooking.

 

5. Add the ginger, pumpkin seeds, honey (or alternative) and

worcestershire sauce or lemon juice to the vegetables in the pan.

Cook for a further 15 - 20 minutes until caramelised.

 

6. Sprinkle with slat and pepper. Serve.

 

 

Serves 4.