Roasted Autumn Vegetables with Garlic Sauce Recipes

Ingredients :

1 large garlic head

2 large onions, cut into wedges

8 small carrots, quartered

8 small parsnips, quartered

12 small potatoes, halved if large

2 fennel heads, thickly sliced

4 rosemary sprigs

4 thyme sprigs

6 tbsp olive oil

salt and pepper

Garlic sauce:

1 large slice of day-old bread (3 oz)

4 tbsp milk

3 fl oz olive oil

Method :

Blanch the whole head of garlic in boiling water for 5 minutes. Drain and pat dry on kitchen paper. Put all the vegetables and herbs in a large roasting pan, placing the garlic in the middle. Season well with salt and pepper and stir in the oil to coat the vegetables. Cover the pan with foil and place in oven, 425F, gas mark 7, 50 minutes. Remove the foil and bake for another 30 minutes. Remove the head of garlic. Carefully peel and discard the skin, and mash the garlic flesh with a fork. Put the bread in a bowl, add milk and soak for 5 minutes. Place bread and garlic flesh in a liquidizer and process to form a smooth paste. Blend in the oil until evenly combined, season to taste. Serve with garlic sauce.

Serves 5

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