Pot roast recipe

• 2 Onions
• 4 Parsnips
• 1 Butternut squash
• 3 Carrots
• 1 Large handful of fresh sage
• 2 tbsp Extra virgin olive oil
• 1 Glass of white wine
• 400 g (14.1oz) Tinned flageolet beans
• 1 Pinch of sea salt and freshly ground black pepper
• 3 Cloves of garlic - To Finish
• 1 Handful of fresh flat-leaf parsley - To Finish
• 1 tbsp Olive oil - To Finish

1. Pre heat the oven to 200C/400F/gas mark 6
2. Peel and slice the onions.
3. Peel the parsnips and quarter them length ways.
4. De-seed the butternut squash and cut it into large chunks (leaving the skin on).
5. Peel the carrots and slice them diagonally.
6. Roughly chop the sage.
7. Put all the vegetables, except the beans, into a casserole dish with the extra virgin olive oil, white wine and sage.
8. Cook in the oven for 1 hour with the lid on.
9. Add the drained beans and cook for another 30 minutes with the lid off.
10. You may want to add a little water if it gets too dry.
11. Just before serving; blitz the garlic with the parsley and a little olive oil.
12. Season and stir into the casserole.

onions, butternut squash, carrots, handful of fresh sage, olive oil, glass, flageolet beans, salt, garlic, handful, olive oil

Taken from www.lovefood.com/guide/recipes/10930/winter-vegetable-herb-pot-roast (may not work)