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

Beef-Wellington-Roasted-Veggies by Meeta K. Wolff-0041

Prep Time: 20 minutes

Total Time: 45 minutes

Serves: 6


  • 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


  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.

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