Roasted red potatoes and onions with celeriac

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.

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