INSTRUCTIONS

Peel and dice the carrots, sweet potato, beetroot, and parsnips so the pieces are all the same size, about 1 1/2 cm square. Place on a baking tray and put in a 180 fan oven for 30-40 minutes until they are soft in the middle and turning brown on the edges.

When they have been in the oven for about 20 minutes cut up the cauliflower into florets and boil until soft.

In a separate pan fry the tender stem broccoli on quote a high heat with a little butter so they start to go lightly brown.

Once the cauliflower is soft, blend with the salt and olive oil or butter until creamy.

When the vegetables come out of the oven take approximately 1/8 of them and blend them together with the broccoli into a little adding a little water if necessary. You are aiming to get a consistency like a sauce or gravy.

Serve the roasted veg with the gravy and cauliflower mash.