Pot roasted vegetables
Ingredients
- 3 tbsp unsalted butter
- ½ small celeriac cut into 2cm dice
- 300g squash cut into 2cm wedges
- 150g baby turnip halved, or 1-2 small turnips, cut into small wedges
- 150g butternut squash deseeded and cut into 2cm dice
- 3 carrots cut into 2cm dice
- 2 parsnips quartered, cores removed, cut into 2cm dice
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