Roasted parsnips and seasonal vegetables

Ingredients for 6 people1.5 kg of various squashes (Berry sucrine, pumpkin, patidou, golden apple, butternut squash, etc.)400 g of small, firm-fleshed potatoes2 parsnips2 heads of garlic (a dozen cloves)50 ml of olive oil3/4 sprigs of thyme3/4 sprig of sagefruity black peppersalt (smoked)2 nice slices of lamb saddle or leg (400 g) - 2 carrots - 1 onion - 2 round turnips - 8 small potatoes - 400 g of broad beans in pods - a few sprigs of thyme - 1 bulb of fresh garlic - olive oil - salt and pepperPreparation time: 40 minWash the squashes but do not peel the skin. Peel those with tough skin. Split them in half and then into quarters (be careful). Remove the seeds with a teaspoon. Cut the squash flesh into large cubes, slices, or strips, as desired. Wash and scrub the potatoes. Split them in half lengthwise. Preheat the oven to 180°C. Peel the parsnips, rinse them, and slice them. Peel the garlic cloves. Arrange all the vegetables in a large gratin dish. Add the olive oil, thyme, sage, and a glass of water. Cover the dish with aluminum foil and bake for 1 hour 15 minutes. Add salt halfway through cooking. Remove the aluminum foil and continue cooking for 1 hour at 150°C. Remove the dish from the oven. Season with salt and pepper. Tip the dish over a bowl to collect the cooking juices. Sprinkle it with it when serving. Recipe suggested by Linda Louis, from the blog Cuisine Campagne.fr See Linda Louis' blog, Cuisine Campagne Find our parsnip, carrot and many other root vegetable seeds