A jolly good ROASTING

Caramelised and crunchy, these root vegetables deliver just the right amount of heat and spice

- 

Fiery baked root vegetables

SERVES 6 PREP + COOK TIME 1 HOUR 10 MINUTES

3 large (900g) potatoes, peeled

1 small (500g) celeriac, trimmed, peeled (see tip)

2 medium parsnips, scrubbed (see tip)

Salt and freshly ground black pepper, to season

1 tablespoon extra virgin olive oil

80g butter, chopped

½ cup (125ml) hot sauce (see tip)