ROAST ROOT VEG TRAY BAKE WITH A GREEN, HORSERADISH AND MARSALA SAUCE
4 Parsnips, sliced lengthways and quartered, no need to peel
500g ruby gem potatoes (or new potatoes), sliced lengthways roughly 4 slices per potato
4 beetroot, peeled and quartered
7 carrots (heritage for colour), peeled and halved
2 sweet potatoes peeled and cut into wedges
1 bulb of garlic
5 tbsp olive oil
Salt and pepper
6 mint leaves
2 tsp of capers
1 garlic clove
7 tsbps of extra virgin oil
1 tsp of creamed horseradish
4 tbsps of Just A Splash Marsala
Preheat the oven to 190c
Place all the vegetables a part from the beetroot into salted water along with half the garlic bulb and bring to the boil, then simmer for roughly 10mins until the veg is soft. Do the same with the beetroot but in a different pan so it doesn’t dye all the other veg.
Once cooked, drain, and importantly let all the vegetable steam until cooled so they don’t hold any excess water.
Place the veg in baking trays along with the other half of the garlic bulb, (you will probably need a couple of baking trays not to overcrowd the veg) and toss in the oil, season with salt and pepper and roast for 30-40mins until crispy and caramelised
Place all the sauce ingredients into blender and blitz until desired consistency. Pulse the blender if you want it to be chunkier.
Serve the green sauce as a side to the veg or dolloped on top.