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Winter Vegetables
by Toby Puddock
Magazine Issue: AUS/NZ Issue Four
Winter Vegetables

2 large potatoes
1 parsnip
4 baby organic beet roots
1/4 of a pumpkin
1 sweet potato
1 bunch of thyme
A roasting tray

All of these vegies have similar cooking times, which is why we can cook everything together. It's really important to cut the vegies the same size so that they're all ready at the same time. Once the vegies are cut, put them in a bowl and season well with salt and pepper. If you like herbs with your vegies, this is a good time to add them in. Drizzle some olive oil over your veggies and toss them so that the oil, salt and pepper covers all sides of your vegies.

To put the extravaganza together, place the bird in the middle of the roasting tray and surround it with the lush vegies. Place the tray in a pre-heated oven and cook until the juices from the bird run clear. The vegies are ready when the skewer will plunge into the centre with little pressure applied. When everything's ready, serve her up and dig in.

Cross References:
Roast Chicken
Rhubarb Crumble

Original Source:
Rehash the Roast

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