A great vegetarian dish on its own, or simply serve as a wintry pot of vegetables in the middle of the table with a roast.
4 large carrots, peeled and cut into 1cm-thick slices on the slant
Half a swede, peeled and cut into rough chunks the size of the carrots
A couple of turnips, peeled if necessary and cut into wedges a similar size to above
A medium-sized parsnip, peeled and cut into similar-sized chunks as above
12 or so shallots or button onions, peeled
4 cloves of garlic, peeled
A few sprigs of rosemary
Salt and freshly ground black pepper
150ml vegetable stock
Pre-heat the oven to 180C/gas mark 5.
Heat the butter in an oven-proof casserole dish on the stove, add all of the vegetables, garlic and rosemary, season and cook on a medium heat with the lid on for 2-3 minutes, stirring every so often. Transfer to the oven and cook for 30 minutes. Add the stock and cook for another 15 minutes with the lid off, stirring every so often. The vegetables should all be tender by now, if not give them another 15 minutes or so.