4 baby beetroots
2 baby turnips
2-3 sprigs of rosemary – leaves removed from stalks
2-3 sprigs of thyme – leaves removed from stalks
25 g (1 oz) walnut halves.
150 g (5 oz) Yeo Valley Crème Fraîche
4 tbsp walnut oil
1 tsp honey
1/2 tsp Dijon mustard
2 tsp balsamic vinegar
Preheat the oven to 200°C/400°F/Gas mark 6.
Peel the vegetables – except the beetroots. Slice the carrots and parsnips into quarters or halves lengthways, depending on their size. Leave the beetroots and turnips whole or halve them if large.
Blanch the vegetables in a large pan of boiling water for a couple of minutes, then drain.
Pour the olive oil into a roasting tin and place in the oven or on the hob for a minute to heat. Remove from the oven and toss the vegetables in the hot oil with the rosemary and thyme leaves. Season with salt and pepper.
Roast in the oven for 30-35 minutes until tender and golden brown. turn once during cooking and baste in the oil.
Mix all the dressing ingredients together. Place the vegetables on plates and scatter over the walnuts. Drizzle over the dressing to serve.