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Radici al Forno - Giancarlo loves the colours and flavours of this dish. Its a far cry from the roasted vegetables of his beloved Tuscany where (bell) peppers, courgettes (zucchini) and aubergines (eggplants) ruled the day. Autumn and winter in Venice, as in the UK, it is all about the roots.

+ Ingredients

700 g (1 lb 9 oz) root vegetables, such as beetroot (red beets), parsnips, celeriac (celery root) and carrots
4 tbsp extra-virgin olive oil
8 garlic cloves, skin on, lightly crushed

Salt and freshly ground black pepper

+ Method

Preheat the oven to 180°C (350°F/Gas 4). Scrub and clean the root vegetables leaving the skins on unless very muddy in which case peel them. Cut into batons or wedges around 1.5 cm (2/3 in) thick so that the vegetables are all around the same size and they have the same
cooking time. Toss with the oil, garlic and seasoning in a mixing bowl. Do season generously. Roast in a baking tray for around 30 minutes or until cooked through.

Serves 4“6