Name: Roast vegetables
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 400g baby potatoes, halved if large; 8 portobello mushrooms, stems removed; 1 brown onion, cut into 8 wedges; 400g baby carrots, tops trimmed; 3 cloves garlic, sliced; ½ cup dry white wine; 1 Tbsp chopped oregano; 2 Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 2 tsp grated horseradish, to serve

Large with a rich flavour, portobellos stand in for beef in this meat-free pot roast that’s as satisfying as the slow-cooked classic, but is ready in less time and easier on your wallet.

Ingredients

400g baby potatoes, halved if large

8 portobello mushrooms, stems removed

1 brown onion, cut into 8 wedges

400g baby carrots, tops trimmed

3 cloves garlic, sliced

½ cup dry white wine

1 Tbsp chopped oregano

2 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

2 tsp grated horseradish, to serve

Method

Preheat oven to 170°C fan-forced (190°C conventional). In a 6 litre flameproof roasting dish, layer potato, mushrooms, onion, carrots and garlic. Add wine. Sprinkle with oregano. Drizzle with oil and season. Bake, covered, for 45-60 minutes or until vegetables are tender, stirring twice.

Transfer dish to stovetop. Using a slotted spoon, remove vegetables to a serving platter. Bring cooking liquid to the boil on high heat. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until reduced by half. Pour liquid over vegetables. Sprinkle with horseradish. Serve.

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