Day 5 - Roasted Root Vegetable Bake

This is a recipe I tried a couple of years ago and really enjoyed it, though I haven't made it since. I'm not entirely sure why as I really enjoyed it this evening. It's a root vegetable bake, which you can have as either a main course or even as a side with a juicy roast!

ROASTED ROOT VEGETABLE BAKE. (v)

Serves: 2 people as a main OR 4 people as a side

Prep Time: 15 - 20 minutes

Cooking Time: 1 hour and 20 minutes

3 Medium Carrots

2 Large Parsnips

1 Large Sweet Potato

Half a Swede

1 Large Onion

2 tbsp of Wholegrain Mustard

4-5 tbsp of Olive Oil

2 Sprigs of Rosemary

4-5 tbsp of Double Cream

3-4 Slice of Stale Bread

25g of Soft Butter

30g of Parmesan

Salt & Pepper

• Preheat the oven to 180 degrees.
• Peel & chop the root vegetables into bite size chunks and put into a large roasting dish with chopped onion. Mix the mustard, oil & half the rosemary together with salt & pepper then add the vegetables and toss together thoroughly.
• Put it into the oven for 45 minutes then give everything a stir & increase the oven to 200 degrees and return the vegetables to the oven for another 20 minutes.
• For the topping put the remaining rosemary, stale bread, butter and Parmesan in to a food processor (the bowl blade) & whizz until it's breadcrumbs.
• Once the vegetables have finished pour over the cream and scatter over the breadcrumb topping. Return it to the oven for 10 - 15 minutes, until it's golden brown. Then serve!