Serve as a main meal or as an accompaniment to meat – fantastic with lamb shank or lamb cutlets.
Serves 4
Ingredients
400g (14oz) new potatoes – washed and cut into chunky slices
8 baby carrots with tops - washed
1 fennel – cut lengthwise into 8 or 10
2 small turnips, each cut into 8
300g (10½ oz) cubed butternut squash
8 shallots, skinned
8 cloves garlic, skinned (optional)
60ml (4tbsp) olive oil
crushed sea salt and cracked black pepper
4 – 6 rosemary sprigs
For the Sauce
250 ml (9floz) Onken Natural Set Yogurt
2 x15mlsp (2tbsp) corn flour
10mlsp (2tsp) wholegrain mustard
Seasoning
Method
1. Preheat the oven to 190°C/375˚F/Gas Mark 5.
2. Put the oil in a large roasting tray and heat in the oven for 2 - 3 minutes. Remove.
3. Add all the vegetables to the tin and toss in the oil to coat, season with the salt and pepper and top with the rosemary.
4. Cook for 40 - 45 minutes, until all the vegetables are lightly browned and cooked, turning occasionally.
5. Make the sauce; place all the ingredients into a medium pan, bring everything to the boil whisking all the time until the sauce thickens, season, lower the heat and simmer for 1 minute.
6. Serve the roasted vegetables and pour over the sauce.
Cooks Tip: Other vegetables can be used for this dish but ensure that they have similar cooking times.
