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Ingredientes
- 1 x Celeriac root
- 3 x Carrots
- 4 x Leeks
- 12 x Shallots
- 2 x Parsnips
- 2 ounce Beef dripping
- 1 Tbsp. Brown sugar
- 6 sprg winter savory
- 10 fl ounce Vegetable stock
- 1 tsp Salt
Direcciones
- Preheat oven to 200C/400F/gas 6.
- Wash and peel all vegetables. Cut them into attractive shapes, giving a variety of shapes and colours. Heat the dripping in a large frying pan.
- Fry the vegetables briskly on all sides, shaking pan and stirring vegetables. Sprinkle brown sugar over vegetables and allow to caramelise slightly. Add in stock, salt and winter savory to pan and bring to the boil. Pour into an ovenproof dish. Pot roast in preheated oven for about 20 min till vegetables are cooked and have taken on a golden brown colour.
- Serve vegetables in cooking liquor in baking dish, sprinkled with a few minced chives or possibly a Tbsp. of minced parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 543g | |
| Calories 644 | |
| Calories from Fat 507 | 79% |
| Total Fat 56.32g | 70% |
| Saturated Fat 25.47g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 3928mg | 164% |
| Potassium 559mg | 16% |
| Total Carbs 34.34g | 9% |
| Dietary Fiber 4.8g | 16% |
| Sugars 23.97g | 16% |
| Protein 1.69g | 3% |
