Ingredients:

4 carrots

4 roots of parsnip

4 potatoes

100 g. of oil

1 lemon

2 pieces of rosemary

mustard

salt and pepper

How to cook: Wash the vegetables but don’t peel them. Cut them in pieces and put them in a bowl with salt and pepper. Race the lemon peel and squeeze the lemon juice over the races peel. Add sugar and after it’ll melt add oil, mustard and the rosemary, cut in very small pieces. Mix well and pour this sauce over the vegetables. Mix well, cover the bowl and put it some place warm for 30 minutes. Then put the vegetables toghether with the sauce in a tray and put the tray in the oven. Cook the vegetables untill they are well roasted.