Claypot-Baked Roots with Mustard Baste

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 4 small carrots, peeled but left whole
  • 1 small swede, peeled and cut into wedges
  • 6 small parsnips, peeled but left whole
  • 1 turnip, peeled and cut into wedges
  • 2 red onions, peeled and cut into wedges through the root
  • 1 celeriac, peeled and cut into wedges
  • 2 salsify, peeled and cut into 2.5cm (1in) lengths
  • 150 ml (¼ pint) dry white wine
  • 1 teaspoon coriander seeds


    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, soak a claypot in cold water for 2 hours, then dry. Preheat the oven to 230°C/450°F/gas mark 8. Put the vegetables and marinade in the claypot and bake for 30-35 minutes, until golden and slightly caramelised. Add the wine and coriander seeds and bake for a further 15 minutes so that the vegetables steam in the wine.

    Remove the dish from the oven, carefully toss the vegetables and serve from the pot.