This is a great way of cooking vegetables, it draws in and intensifies the flavour making them taste even better. Timing for each will be different.
Serves : 4
Prep Time : 5 minutes
Cook Time : 17 miunutes (try and cook to temperature - not time)
Desired Internal Food Temp :
- Celeriac - 1 hour
- Carrots - 30 minutes
- Beetroot - 45 minutes
- Leeks - 20 minutes
Ingredients
- 1 Celeriac
- 8 Carrots
- Bunch of Beetroot
- 4 Leeks
- Oil
- Pinch of table salt
- Vinigrette dressing
Method
STEP 1 : Set the barbecue for a direct cooking style. Add a generous layer of charcoal to the barbecue and light with fire lighters or chimney starter letting the embers settle slightly.
STEP 2 : While the barbecue is levelling out, wash all the vegetables to remove any dirt. Next, while the vegetables are slightly damp, season them with table salt.
STEP 3 : Place the vegetables directly into the embers and roast to the times above, making sure you rotate every once in a while to achieve an even bake and colour.
STEP 4 : They will look all blackened and go slightly softer - but don't fret!
STEP 5 : Once they are ready, remove from the grill. You can choose to peel off the burnt skin with a knife or just roll with it. Dice, slice or cut into wedges and drizzle with a little dressing and serve.
