Baked Vegetables with Pruscuito and Creamy Caper and Cherry Tomato sauce.

Whooaaahh! This was simply the most delicious thing I've made in ages. The sauce... I just wanted to drink the sauce...

Anyhoo, this is what you'll need...

Pre-heat oven to 180C

1 celeriac,
1 sweet potato,
1 swede, all peeled and diced into 2cm cubes.
150g finely shredded pruscuito
200ml cream
1 tspn dijon mustard
1 clove crushed garlic
1 tbspn capers
100g cherry or grape tomatoes, halved
1 good handful of finely grated Parmesan
Olive oil

Put the diced vegetables and pruscuito into a baking dish, drizzle with olive oil and put into the oven for 30-35 minutes until the vegetables are soft and the pruscuito crispy.

In a small saucepan over medium heat, place the cream, capers, garlic, mustard, and tomatoes and bring to a simmer, pressing down on the cherry tomatoes to release some juice into the sauce. When simmering, add the Parmesan, stirring, until the mixture is thick and saucy. Season.

Arrange the cooked vegetables in a serving bowl, and drizzle over the sauce. Serves two.