try roasting your root vegetables with horseradish and lemon sauce. It's a pungent but tangy mix.
- 4 medium carrots, diced
- 3 parsnips, diced
- Mild vegetable oil, for roasting
- 8 round shallots
- 3 fennel bulbs
- 3-4 tbsp freshly grated horseradish, to taste (or 2-3 tbsp from a jar)
- Juice of 1 small lemon
- 4 tbsp extra-virgin olive oil
- 1/2 tsp sugar
- 1. Preheat the oven to 200°C/fan180°C/ gas 6. Arrange the carrots and parsnips in a non-stick roasting tray, toss with a little oil and cook for 15 minutes.
- 2. Meanwhile, cut the shallots in half from top to bottom and peel. Remove any fronds from the fennel, reserving them to garnish, and discard the tough outer layer. Cut the fennel into wedges. Arrange the shallots and fennel in a second non-stick roasting tray, toss with a little oil and put in the oven alongside the carrots and parsnips. Cook until all the vegetables are very tender and slightly caramelised around the edges. This could take 20-30 minutes, depending on the size of the pieces.
- 3. Meanwhile, combine the horseradish with the lemon juice (to taste), extra-virgin olive oil and sugar. Season. Drizzle as much or as little of the dressing as you like onto the cooked vegetables and garnish with the fennel fronds, if using. Serve with leftover beef, ham or turkey.
Per serving: 270kcals, 18.8g fat (2.6g saturated), 3.2g protein, 23.5g carbs, 16.9g sugar, 0.4g salt
Roasted root vegetables have a natural sweetness that contrasts brilliantly with pungent horseradish. You could also toss this ridiculously simple sauce through anything from new potatoes to robust salad leaves, such as cos or little gem.
beware – some wines clash with horseradish, but if you pick a crisp, bright, young rosé the match should work well.