These colourful vegetables make a perfect accompaniment to any meat or fish. Because they are first boiled and then slowly baked in stock, they melt in the mouth and are full of flavour. If you have any left over chicken soup you can use that instead of the stock.
1.5 l chicken or vegetable stock
4 fresh beetroot
2 large red onions
Salt and pepper
Pour the stock into a pan large enough to hold all the vegetables.
Preheat your oven to 160°C.
Peel the carrots and parsnips and cut off the ends; peel the beetroots and the turnips.
Cut both ends of the courgettes, leaving the skin on and peel the onion, leaving it whole.
Bring the stock to a boil, add the vegetables and then cook them at medium heat for 15 minutes. Drain the vegetables but keep the stock.
Put your vegetables on a large roasting tin and brush them with olive oil on both sides. Add a ladle full of the stock.
Roast the vegetables for approximately 90 minutes adding a ladle of stock every 20 minutes, until they become tender.
Remove from the oven and transfer to a serving plate or platter. Season with the salt and black pepper, and halve the vegetables before serving.