Preheat oven to 200C/400F/gas 6. Wash and peel all vegetables. Cut them into attractive shapes, giving a variety of shapes and colours. Heat the dripping in a large frying pan. Fry the vegetables briskly on all sides, shaking pan and stirring vegetables. Sprinkle brown sugar over vegetables and allow to caramelise slightly. Add stock, salt and winter savory to pan and bring to the boil. Pour into an ovenproof dish. Pot roast in preheated oven for about 20 minutes until vegetables are cooked and have taken on a golden colour. Serve vegetables in cooking liquor in baking dish, sprinkled with a few chopped chives or a tablespoon of chopped parsley.
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|Serving Size: 1 Serving (1717g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 541 (34%)|
|Amt Per Serving||% DV|
|Total Fat 60.1g||80 %|
|Saturated Fat 26.2g||131 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 57.3mg||18 %|
|Sodium 935.2mg||32 %|
|Potassium 5018.9mg||132 %|
|Total Carbohydrate 260.7g||77 %|
|Dietary Fiber 38.4g||154 %|
|Sugars, other 222.3g|
|Protein 26.5g||38 %|
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Calories per serving: 1610
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