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Root vegetable traybake
Fruit and vegetables
300g/10½oz
carrots
, left whole if slender, or cut lengthways
300g/10½oz
celeriac
, peeled and cut into wedges
300g/10½oz
beetroot
, cut into wedges
2
red onions
, cut into wedges
few sprigs
thyme
1 large
onion
, finely chopped
1 tsp dried
sage
, crumbled
1
lemon
, grated zest
Tins, packets and jars
400g tin
cannellini beans
, drained and rinsed
1 tsp
Dijon mustard
1 tsp redcurrant or apple or herb jelly
1 tsp
yeast extract
, such as Marmite
Cooking ingredients
2 tbsp olive or walnut oil
1 tbsp
olive oil
150g/5½oz fresh
breadcrumbs
150ml/5fl oz
vegetable stock
, heated
Dairy, eggs and chilled
15g/½oz
butter
1 free-range
egg
, beaten
Other
salt and freshly ground black pepper
150ml/5fl oz
cider
Back to recipe
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