300 g raw winter vegetables (e.g. turnip, carrots, parsnip, celeriac, kolrabi)
15 g butter
50 g cream
2 eggs
190 ml stock
salt, pepper and nutmeg
Method:
Cook the vegetables together in a pan and pass through a sieve (liquidise). Mix with the eggs, cream and cook in the oven at 200°C / 400°F / Gas mark 6 for 20 - 25 minutes.
Serve with vegetable crudites, yogurt dip or a creme fraiche dip flavoured with spices or herbs.
Recipe tips: Why not cut winter vegetables into 1cm wide strips, season and grill with olive oil to retain flavour and quality.
Instead of using the grain mustard butter you could add the mustard to the sauce you have from the roasting tray.
Winter (root) vegetables can also be roasted in the oven with a honey glaze.
The great thing about winter (root) vegetables is that they can be diced, sliced, scooped, thick, thin or anything!
