English Cuisine – English Roast vegetables

Ingredients:

3 large onions  6 medium potatoes  3 large carrots  3 large parsnips 550g squash such as butternut or sweet potatoes (unpeeled weight) 2 fat cloves garlic crushed (optional) 3 tablespoons goose fat duck fat or oil  salt and freshly ground black pepper

Method:

Peel the onions leaving the root end intact so the onion holds together. 

Cut the onions into quarters.

Peel the potatoes carrots parsnips and squash or sweet potato and cut the potatoes and carrots into small chunks the other vegetables into large chunks. Toss together with the garlic (if using) and fat in a bowl then season well. 

Turn into the large roasting tin.

Cook in the roasting oven on the floor turning after a few minutes to prevent them sticking to the tin. 

Turn as each side browns and cook until all the vegetables are tender and tinged with brown about 45 minutes depending on the size and thickness of the vegetables.