For all of the vegetables
• olive oil
• sea salt and freshly ground black pepper

• 500g carrots, peeled
• juice from 1 clementine, squeezed halves reserved
• a couple of sprigs of fresh rosemary, leaves picked

• 2 bulbs of fennel, peeled and quartered
• a few sprigs of fresh thyme, leaves picked
• juice of ½ a lemon

• 400g parsnips, peeled
• a lug of white wine vinegar
• a couple of sprigs of fresh sage, leaves picked and torn
• a small teaspoon of honey

• 350g beets, larger ones cut into chunks
• a good couple of lugs of balsamic vinegar
• a few sprigs of fresh oregano or marjoram (if you can get it)

• 350g baby turnips
• a couple of good lugs of red wine vinegar
• 5 fresh bay leaves