1 tablespoon |
extra virgin olive oil |
1 |
brown onion, coarsely chopped |
2 |
garlic cloves, coarsely chopped |
450g |
small summer potatoes, cut into 1 cm cubes |
3 |
beetroots, cut into 1 cm cubes |
3 |
carrots, cut into 1 cm cubes |
2 |
parsnips, cut into 1 cm cubes |
1 |
celeriac, cut into 1 cm cubes |
15 |
fresh broad beans, shelled and podded |
1 |
courgette, cut into 2.5 cm cubes |
a large handful |
fresh dill |