Pot-roasted vegetables

Ingredients

• 3 tbsp unsalted butter
• ½ small celeriac, cut into 2cm dice
• 300g squash, cut into 2cm wedges
• 150g baby turnips, halved, or 1-2 small turnips, cut into small wedges
• 150g butternut squash, deseeded and cut into 2cm dice
• 3 carrots, cut into 2cm dice
• 2 parsnips, quartered, cores removed, cut into 2cm dice

Directions

1. Heat oven to 150C/130C fan/gas 2. Melt the butter in a large heavy-based frying pan. Add all the vegetables (or do this in 2 batches if necessary rather than overcrowd the pan) and a little sea salt and freshly ground black pepper, then sweat them on a medium heat for 5 mins.
2. Transfer the veg to a large roasting tin, pour in 150ml water, cover with foil, then roast for about 2 hrs or until meltingly tender but still holding their shape. Taste and correct the seasoning.