Vegetable Ragout

Ingredients

15g olive oil

4 large carrots

200g butternut squash cut into little squares

2 red onions (very thin strips)

3 cloves of garlic

10 small mushrooms, sliced

1 courgette cut in quarters

2 medium turnips

2 plum tomatoes, in cubes

80cl vegetable stock

80cl dry white wine

45g dried thyme

salt and ground black pepper

Method

1. Preheat the oven to 180c.

2. Mix all the vegetables apart from tomatoes together with olive oil, and pop in a large roasting pan.

3. Season the vegetables then roast them in oven, uncovered for 35 minutes.

4. Stir the stock, wine, tomatoes and thyme into the veggies and continue roasting for 40-50 minutes, stirring occasionally.

5. The dish is ready when the sauce has thickened and the vegetables have started to caramelise. Serves 6

To order vegetables from Swansons, call Noel on 01463 225070.