3 tbsp unsalted lactose free butter
½ small celeriac, cut into 2cm dice
300g pumpkin, cut into 2cm wedges
150g baby turnip, halved, or 1-2 small turnips, cut into small wedges
3 carrots, cut into 2cm dice
2 parsnips, quartered, cores removed, cut into 2cm dice
Serves - 4
Heat oven to 150C/130C fan/gas 2. Melt the lactose free butter in a large heavy-based frying pan.
Add all the vegetables (or do this in 2 batches if necessary rather than overcrowd the pan) and a little sea salt and freshly ground black pepper, then sweat them on a medium heat for 5 mins.
Transfer the veg to a large roasting tin, pour in 150ml water, cover with foil, then roast for about 2 hrs or until meltingly tender but still holding their shape. Taste and correct the seasoning.
Recipe adapted from: Good Food