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Valli's British roots

Name: Valli's British roots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 100g creme fraiche; 1 tablespoon freshly grated horseradish or 2 tablespoons horseradish cream; 2 garlic cloves, crushed; 2 tablespoons white wine vinegar; 500g (about 6) kipfler potatoes, scrubbed, halved; 1 bunch baby turnips, trimmed; 1 bunch Dutch (baby) carrots, trimmed, halved; 4 small parsnips, halved; 6 Jerusalem artichokes, halved; 50g unsalted butter; 1 bunch thyme, leaves picked

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Serve Sunday roast with some show-stopping sides. Valli Little shares her fail-safe roast root veggie recipe.

100g creme fraiche
1 tablespoon freshly grated horseradish or 2 tablespoons horseradish cream
2 garlic cloves, crushed
2 tablespoons white wine vinegar
500g (about 6) kipfler potatoes, scrubbed, halved
1 bunch baby turnips, trimmed
1 bunch Dutch (baby) carrots, trimmed, halved
4 small parsnips, halved
6 Jerusalem artichokes, halved
50g unsalted butter
1 bunch thyme, leaves picked

Method

1.

Preheat the oven to 180°C. Place creme fraiche, horseradish, garlic and vinegar in a bowl and stir to combine. Set aside.
2.

Par-boil potatoes in a saucepan of boiling, salted water for 5 minutes, adding turnips, carrots, parsnips and artichokes for the final 2 minutes. Drain.
3.

Place the butter and thyme in a saucepan over medium-low heat, stirring until melted. Toss the vegetables in the herb butter, then transfer to a roasting pan. Season, then roast, turning once, for 15 minutes or until slightly crisp on the edges, golden and cooked through. Serve the roast vegetables warm with creme fraiche sauce.