Serves 4
Ingredients
- 200g each of potato, turnip, carrot, celeriac and parsnip, peeled and cut into bite sized chunks
- 2 medium onions, sliced
- 1 garlic clove, crushed
- 3 tbsp sunflower oil
- 3 tbsp wholegrain mustard
- 2 tbsp honey
- 1 tbsp parsley, chopped
- 1 tbsp rosemary, chopped
- 100ml cream
- For the topping
- 120g fresh bread crumbs
- 70g hazelnuts, toasted and chopped
- 4 tbsp butter, melted
- 4 tbsp gruyere cheese, grated
- Salt and freshly ground black pepper
Method
- Preheat the oven to 200ºC/Fan 180ºC/Gas 6.
- Combine the potatoes, turnips, carrots, celeriac, parsnips, onions and garlic in a large roasting dish.
- Whisk together the oil, mustard and honey and pour over the vegetables. Mix well.
- Sprinkle the parsley and rosemary over the top. Season with salt and pepper. Cover with tin foil and roast for about 50 minutes.
- Remove the foil cover, add the cream and stir well.
- Mix all ingredients for the topping and sprinkle over the roasted vegetables. Return to the oven for 20 minutes until golden brown.