Ingredients
Method
1.Preheat oven to 180°C.
2.Splash the oil into a roasting dish. Add parsnips, beetroot and potato. Toss in oil to coat and season with salt and pepper. Cook for 15 minutes then add sweet potato, yams and leek. Cook for 30 minutes.
3.Add the carrots and rosemary last, then season all the veges with a bit more salt and pepper. Cook until all the vegetables are cooked through and crispy in places.
4.Mix the cider vinegar with the crème fraîche and mustard. Make the gravy in the corner of the tray, with the vegetables pushed aside, on the stovetop. Bring to a bubble and it’s ready. Taste for seasoning.
5.Feel free to toss the vegetables in this pungent gravy before transferring to a serving plate.
Substitute sour cream for crème fraîche for a cheaper option.
Note