Roasted Root Vegetables
Seasonal Gluten free, Dairy free, Egg free recipe
Game (meat shot in the wild) has less impact on the environment than beef, chicken or pork. In contrast, deer are actually preventing trees to grow back in Scotland because they don’t have a natural predator.
Preparation
Peel and dice the vegetables. Chop the onions. Crush the garlic (or use whole cloves without the skin). Coat everything with the oil and use your own blend of spices to flavour. Some like it hotter than others!
Cook in the oven (180C) for around 30 – 40 minutes until the vegetables are soft. The cooking time depends on how big the chunks are.
In the meantime cook the meat or veggie option following instructions on packet or ask the farmer (on the farmer’s market) for instructions.
Enjoy with or without mayonnaise, ketchup or sauce of your choice.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Roasted Root Vegetables
Ingredients
- Selection of root vegetables like parsnips, carrots, potato
- Onions
- Garlic
- Vegetable oil (for high temperature cooking)
- Cayenne
- Ground Coriander
- Ground Cumin
- Salt to taste
- Ketchup to serve
- Mayonaisse to serve
- Seasonal meat like venison burgers, pigeon breast or pheasan
- OR a vegetarian alternative
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
