12 oz (350 g) carrots
12 oz (350 g) parsnips
12 oz (350 g) celeriac
¼ pint (150 ml) olive oil
4 cardamom pods, lightly crushed
1 tablespoon soft brown sugar
Salt and Pepper
1.Peel the vegetables and cut off the ends. Cut them into chunks.
2. Pour the olive oil into a roasting tin and heat in the oven for a couple of minutes. Remove, and add the vegetables, turning them so that they are well coated in oil. Roast them in the oven at 200˚C (400˚F), Gas Mark 6, for 30 minutes, turning the vegetables again twice during cooking.
3. Add the crushed cardamom pods and sugar to the vegetables, turning them so that they are evenly coated. Return to the oven and bake for a further 30 minutes, until well browned and completely soft, but not disintegrating.
4. Season with salt and pepper and transfer to a serving dish