A plate of simply cooked root vegetables can make a delicious starter or part of a selection in a buffet. You can vary the vegetables and use celeriac, Jerusalem artichokes, kohlrabi, etc.
2 medium carrots, peeled and cut into batons 4cm by cm
1 small half-head of swede, peeled and cut into batons 4cm x cm
1 parsnip, peeled and cut into batons 4cm x cm
1 small or half-head of celeriac, peeled and cut into batons 4cm x cm
ltr or enough vegetable stock to just cover the vegetables
100ml olive oil
Salt and freshly ground black pepper
2tsp winter savoury or thyme
1tbsp cider vinegar
1tsp Dijon mustard
A handful of dandelion leaves or small tasty salad leaves, washed and dried
Put the carrots and swede in a pan with the olive oil and vegetable stock, season, bring to the boil and simmer for 5 minutes, add the parsnip and celeriac and continue simmering for another 3-4 minutes, then remove from the heat, add the savoury and leave to cool in the liquid.
While the vegetables are cooling, skim off the olive oil into a bowl and whisk in the mustard and cider vinegar and season.
To serve, toss the vegetables and dandelion in the dressing and arrange on serving plates.