1 Large Garlic Head
Try to cut all the vegetable to about the same size pieces so they cook evenly
2 Large Onions (peeled and cut into chip shaped wedges)
6 Large Carrots (cut into similar sized chunks)
6 large Parsnips (cut into similar sized chunks)
12 Small Potatoes (cut into similar sized chunks)
2 Fennel Heads (roughly chopped)
4 Sprigs Rosemary (or 2 teaspoons dried)
4 Sprigs Thyme (or 2 teaspoons dried)
6 Tablespoons Olive Oil
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Small Pan (half full with boiling water)
1 Large Roasting Tin
Tin Foil
A Blender, and Small Bowl (if making the garlic sauce)
The good Bit
- First set the oven to 220c 425f or gas 7, then drop the garlic in the boiling water for 5 minutes, prepare the rest of your vegetables whilst you wait.
- Take the garlic out and refresh in cold water (run it under a tap or stick it in a bowl of cold water) pat it dry with a bit of kitchen paper.
- Whack all your vegetables in the pan and drop the garlic in the centre, season with salt and pepper then coat with the oil, cover with tin foil then place in the oven for 50 minutes and relax.
- Take the foil off and cook for another 30 minutes
- If you are making the sauce, soak a slice of bread in some milk. Once the vegetables are done, peel the garlic and mash with a fork, put the bread and garlic in a blender with 75ml of olive oil and blend, hey presto, done!
