Recipe - Roasted Red Pepper Vinaigrette

3 Red skinned potatoes; (3 to
4)
1 Celeriac; peeled, cut into
; chunks
3 Red onions; cut into slices
(3
To 4)
2 Dsp olive oil
2 Dsp balsamic vinegar
Salt and pepper

Lightly steam the potatoes and peel celeriac then transfer to a roasting
dish with the red onions. Pour over the warmed olive oil, balsamic vinegar,
salt and pepper then roast in a hot oven, gas mark 6/200C/400F for 2025
minutes until caramelised and golden.

Serve at once.

Converted by MC_Buster.

Posted to Digest breadbakers.v097.n, converted by MM_Buster v2.0l.