Yield: 4 servings
Measure | Ingredient |
---|---|
3 \N | Red skinned potatoes; (3 to 4) |
1 \N | Celeriac; peeled, cut into |
\N \N | ; chunks |
3 \N | Red onions; cut into slices (3 |
\N \N | To 4) |
2 \N | Dsp olive oil |
2 \N | Dsp balsamic vinegar |
\N \N | 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.