Nigel's autumn veg

Roast autumn vegetables

The flavour of the roast celeriac and Jerusalem artichokes is intensified by a light roasting. The colouring should be no more than a very soft gold.

Serves 4

For the mash:
celeriac 750g
Jerusalem artichokes 250g
butter 50g
hot vegetable or chicken stock 250ml

For the roast roots:
carrots 8, small to medium
parsnips 2
garlic 6 cloves
beetroot 4, small
thyme 8 sprigs
butter 75g

To finish:
sunflower seeds 3 tbsp
parsley 2 heaped tbsp, chopped
smoked salt 2 tsp

Set the oven at 200C/gas mark 6. Peel the celeriac and cut it into large pieces, about the size of roast potatoes. Put them in a roasting tin. Peel the Jerusalem artichokes then add to the tin. Dot the butter over the vegetables, season, then roast for about an hour until lightly browned. They mustn't crisp but instead develop pale gold, lightly caramelised edges. Test for softness – a skewer should slide through with ease.

Scrub or peel the carrots and parsnips, cut in half lengthways then put in another roasting tin. Tuck in the garlic cloves, still in their skins, then add the beetroots, trimmed and quartered, with the thyme and butter. Season generously then bake for about an hour, turning once or twice.

Tip the roast celeriac and artichokes into a food processor, add some of the stock and reduce to a smooth purée, introducing more of the stock as necessary. Check the seasoning. In a small pan, toast the sunflower seeds over a high heat until they smell nutty, then add the chopped parsley and smoked salt.

Spoon the mash on to a serving dish, add the roast vegetables, scatter with the seeds and serve.