roasted red potatoes and onions with celeriac

Categories: Jenny brist; New
Yield: 4 servings

Measure	Ingredient
3	Red skinned potatoes; (3 to 4)
1	Celeriac; peeled, cut into
	; chunks
3	Red onions; cut into slices (3
	To 4)
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.