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.