Roasted root vegeables
200 g celeriac
200 g parsnip
200 g carrot
200 g Jerusalem artichoke
200 g potatoes (Rosamunda)
200 g sweet potato
rapeseed oil
salt
black pepper
Peel and cut the root vegetables in segments. Brush them with oil and season with salt. Line an oven pan with baking paper and place the roots in one layer on the pan. Roast in oven at 225 °C until the roots have gained some colour. Turn the roots and continue roasting until the roots are tender. (If the roots brown too quickly, turn down the heat.) Season with salt and pepper and serve hot..