Ingredients

300 g parsnips
300 g celeriac
5 medium carrots
2 red onions
6 waxy new potatoes
300 g butternut squash
6 unpeeled garlick cloves whole

1 sprig fresh thyme or rosemary
3 tbsps olive oil
freshly ground pepper
sea salt

alternative additions:
goose fat
1 pork belly slice per person

PreparationPreheat theoven to 190°C
Peel the parsnips, celeriac, carrots, potatoes and onions
Cut the parsnips, celeriac, carrots and potatoes into 2 cm cubes
Cut the onions into wedges
Halve the butternut squash, remove the seeds and cut into cubes
Place the vegetables into a large baking dish

Strip the leaves from the thyme or rosemary stems
Mix the cut vegetables with theherbs and olive oil
Add the herb sprig to the vegetables.
Season to taste

Place in the middle the of oven
Roast the vegetables until the vegetables are nicely brown and done in approx 45 minutes but still firm and not too soft
Stir the vegetables a few times whilst roasting to crisp on all sides.

Serve with a full-bodied Argentinian Malbec

Alternative additions to improve this dish:

• replace the olive oil with goose fat (melt in the baking dish before mixing )
• serve with a crisply fried pork belly slice for each person