Recipe - Roasted Wild Mushrooms In Red-Wine Reduction

4 tablespoon Olive or sunflower oil
4 ounce Small onions or shallots;
peeled
4 md Carrots; scrubbed and cut
; into chunks
8 ounce Celeriac; cut into large
; chunks
2 lg Parsnips or 1 sweet potato;
cut into chunks
8 ounce Small potatoes; scrubbed
8 ounce Celeriac; cut into large
; chunks
2 lg Parsnips or 1 sweet potato;
cut into chunks
8 ounce Small potatoes; scrubbed and
halved
4 Garlic cloves; peeled (4 to
6)
4 Sprigs fresh rosemary
Salt & freshly ground black
pepper

FOR THE SAUCE
6 tablespoon Soured cream
1 tablespoon Creamed horseradish
2 tablespoon Chopped fresh chives

1. Preheat the oven to 200øC/400øF/Gas Mark 6. Heat the oil in a large
roasting tin until very hot. Add all the prepared vegetables with the
garlic, rosemary and seasoning. Turn gently until all the vegetables are
coated in oil. Cover the tin with foil and bake for 45 minutes.

2. Meanwhile mix together all the ingredients for the sauce and transfer to
a small serving bowl.

3. Remove the foil and turn over all the vegetables. Return to the top of
the oven for 20 minutes until the vegetables are tender and golden brown.

4. Transfer the vegetables to a serving dish and serve with the sauce.

5. To make a delicious onion gravy to enjoy with your vegetables, add 2
tbsp of flour to the juices left in the pan and cook, stirring
continuously, until golden. Gradually whisk in 600ml / 1pint onion stock
and a couple of tablespoons of red wine if desired. Bring to the boil,
stirring, and season to taste. Pour through a sieve and serve with
Yorkshire puddings.

Converted by MC_Buster.

NOTES : Serve with onion gravy and Yorkshire puddings.

Converted by MM_Buster v2.0l.