Name: Claypot-Baked Roots with Mustard Baste
Ingredients: 1 garlic clove, crushed; 1½ teaspoons Dijon mustard; 4 small carrots, peeled but left whole; 1 teaspoon coriander seeds; Salt and freshly ground black pepper; 2 red onions, peeled and cut into wedges through the root; 4 tablespoons olive oil; 2 salsify, peeled and cut into 2.5cm (1in) lengths; 1 celeriac, peeled and cut into wedges; 150 ml (¼ pint) dry white wine; 1 teaspoon mixed dried herbs; 1 turnip, peeled and cut into wedges; 1 small swede, peeled and cut into wedges; 6 small parsnips, peeled but left whole

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

4 small carrots, peeled but left whole
1 small swede, peeled and cut into wedges
6 small parsnips, peeled but left whole

Method

Clay cooking pots became popular in the Seventies and quite a few people have one tucked away in a kitchen cupboard. It is important to soak them before use so that they do not crack in the heat of the oven.

Place all the ingredients for the baste in a large bowl and mix well. Add the vegetables, cover and leave to marinate for several hours, preferably overnight.

The next day,