Name: Vegetarian Sunday Roast with Gravy
Total time: 75 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 large onion; 2 carrots; 1 parsnip; 2 potatoes; 1/2 cup frozen peas; 1/2 head cauliflower; 2 tbsp vegetable broth; 1 tbsp olive oil; 1/4 cup flour; 2 cups vegetable stock; Salt and pepper to taste

A hearty British vegetarian roast with a rich gravy, served with mashed potatoes and seasonal vegetables.

Method

Preheat oven to 200°C (400°F).
Peel and chop the onion, carrots, and parsnip. Toss with olive oil, salt, and pepper.
Roast for 25-30 minutes until tender.
Meanwhile, peel and chop the potatoes. Boil until tender, then mash with vegetable broth, salt, and pepper.
Steam the peas and cauliflower until tender.
In a saucepan, melt the flour with a little oil, then gradually add vegetable stock, stirring constantly. Cook until thickened and season with salt and pepper.
Serve the roasted vegetables with mashed potatoes, peas, cauliflower, and gravy.