|3||Red skinned potatoes; (3 to 4)|
|1||Celeriac; peeled, cut into|
|3||Red onions; cut into slices (3|
|2||Dsp olive oil|
|2||Dsp balsamic vinegar|
|Salt and pepper|
Lightly steam the potatoes and peel celeriac then transfer to a roasting dish with the red onions. Pour over the warmed olive oil, balsamic vinegar, salt and pepper then roast in a hot oven, gas mark 6/200C/400F for 20-25 minutes until caramelised and golden.
Serve at once.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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