400g mixed root vegetables (we used parsnips, carrot, potato and swede)
1 onion, thinly sliced
2 cloves garlic, crushed
2 tbsp extra virgin olive oil
1 tsp smoked paprika powder
1 tbsp malt vinegar
1 tbsp maple syrup
2-4 tsp leftover mustard (we used hot English), plus extra to serve
200g leftover roast meat, shredded (we used roast lamb shoulder)
4 eggs, at room temperature
- Trim the root vegetables; cut into 2cm pieces. Place in a saucepan of cold salted water, bring to the boil and cook for 6-8 minutes or until just tender. Drain and gently shake in the colander to roughen the edges of the vegetables.
- Preheat oven to 200°C (180°C fan forced). Place the onion, garlic and root vegetables on a large oven tray and drizzle with oil. Season with salt and pepper and roast, turning occasionally for 15 minutes, or until golden. Add the paprika, vinegar, maple and mustard and toss to coat. Roast for a further 10 minutes.
- Place in a baking dish, top with shredded roast meat and crack in eggs. Return to the oven and bake for 10 minutes or until the eggs are just set.
- Serve with extra mustard.
This is a great recipe to use up any past-their-prime veggies you may have lurking at home, or the ‘odd and sods’ vegetable bin at your supermarket or greengrocer. Try using cabbage, Brussels sprouts and frozen peas.