Mixed roast vegetables

The builders are here, the banging starts at 8am. Today, in an attempt to motivate them (and avoid their usual 4 hour lunch break), I cooked a gourmet lunch for them. Greatly appreciated despite some of the dishes being extremely spicy. Eating lunch outside on December 5th was very decadent (talk about climate change), we christened our “new” and not-quite-finished terrace. The previously mentioned roast vegetables recipe was part of this meal.

method:
– cut potatoes, sweet potatoes, turnips, carrots and parsnips (or any selection thereof) into large chunks
– boil or steam until cooked but still firm (about 6 minutes)
– melt some duck fat in an overproof dish, add some ground rosemary, rock salt and cumin seeds and toss the strained vegetables in this mixture until well coated
– place in a hot oven until the vegetables are cooked through and lightly browned (about 30-40 minutes depending on the oven)