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| 4 Esslöffel | Olive or sunflower oil |
| 4 x ca. 30 g | Small onions or shallots; peeled |
| 4 mittel | Carrots; scrubbed and cut |
| | Into chunks |
| 8 x ca. 30 g | Celeriac; cut into large |
| | Chunks |
| 2 gross | Parsnips or 1 sweet potato; cut into chunks |
| 8 x ca. 30 g | Small potatoes; scrubbed |
| 8 x ca. 30 g | Celeriac; cut into large |
| | Chunks |
| 2 gross | Parsnips or 1 sweet potato; cut into chunks |
| 8 x ca. 30 g | Small potatoes; scrubbed and halved |
| 4 | Garlic cloves; peeled (4 to 6) |
| 4 | Sprigs fresh rosemary |
| | Salt & freshly ground black pepper |
| 6 Esslöffel | Soured cream |
| 1 Esslöffel | Creamed horseradish |
| 2 Esslöffel | chives fresh, chopped |
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1. Pre-heat the oven to 200 °C/400°F/Gas Mark 6. Heat the oil in a large roasting tin until very hot. Add all the prepared vegetables with the garlic, rosemary and seasoning. Turn gently until all the vegetables are coated in oil. Cover the tin with foil and bake for 45 minutes.
2. Meanwhile mix together all the ingredients for the sauce and transfer to a small serving bowl.
3. Remove the foil and turn over all the vegetables. Return to the top of the oven for 20 minutes until the vegetables are tender and golden brown.
4. Transfer the vegetables to a serving dish and serve with the sauce.
5. To make a delicious onion gravy to enjoy with your vegetables, add 2 tbsp of flour to the juices left in the pan and cook, stirring continuously, until golden. Gradually whisk in 600ml / 1pint onion stock and a couple of tablespoons of red wine if desired. Bring to the boil, stirring, and season to taste. Pour through a sieve and serve with Yorkshire puddings.
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