Roast Pumpkin, Parsnip and Mushroom with a Creamy Sage and Mustard Sauce

Recipe From What's For Lunch, Honey?

Prep Time: 20 minutes

Total Time: 45 minutes

Serves: 6

Ingredients:

• 3 parsnips, cut into cubes

• 1 small butternut squash, cut into cubes

• 300g button mushrooms, cut in half

• 2 garlic cloves, crushed

• 1 bay leaf

• 2 tablespoons olive oil

• 1 ½ tablespoon butter

• Handful of sage leaves, roughly chopped

• A few sprigs of rosemary

• 100ml double cream

• 2 teaspoon English mustard

• Salt and freshly cracked pepper

Method:

1. Heat the oven to 180 degrees C. Toss the parsnip, pumpkin with the the garlic, olive oil and bay leaf and then season. Spread out on a baking tray and roast for 15-20 minutes until tender.

2. Meanwhile, fry the mushrooms in butter until the liquid has evaporated. Keep warm.

3. Toss the roasted vegetables with the mushrooms.

4. Just before serving melt the butter in a small pan and lightly fry the sage in it. Pour the double cream and heat on a low heat, then stir in the mustard.

5. To serve drizzle the sage and mustard sauce over the vegetables.

All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First