SUNDAY ROAST INGREDIENTS

Carrots originated in modern-day Iran and Afghanistan. Side dishes like Carrots are full of vitamins, minerals and fibers that are good for your health. Several hundred food varieties of carrot exist and are a great ingredient for a roast. 

The swede is thought to have been introduced into Britain around 1800. It is said that King Gustav of Sweden sent the first swede seeds as a food gift. The Irish call this root vegetable a turnip. The English call it a swede, and in Scotland it is often called a neep. It’s full of vitamin C and great mashed with butter. It’s also very nice roasted! 

Originally from the Andes, the potato is the worlds fourth most important crop after rice, wheat and maize, and the first among non-grains. There are 4,000 varities. Maris Piper’ is easily one of the best known varieties of potato. It has white, fluffy flesh and is great for baking, mashing and roasting. There are over 50 ways to cook one! 

Savoy cabbage is believed to have originated in Europe and was first documented in the 1500s in a region once ruled by the Italian House of Savoy.Savoy cabbage is an excellent source of fiber which can aid in digestion and is a good source of vitamins C and K, which can help boost immunity within the body.
Gardeners and cooks favor Savoy cabbage for its sweet flavor and pretty crinkled leaves. This variety originated in Italy.

In Europe, parsnips were used to sweeten jams and cakes before sugar was widely available. They are native to Europe. British colonists  introduced the vegetable into the New World in the 1600s. 

Humans began to make cauliflower back in ancient Rome. Farmers selected mustard plants with especially big flowers and mated them together, which resulted in cauliflower and broccoli. 

It took until the 12th and 13th centuries until this vegetable was introduced to Western Europe, 1861: Earliest known published recipe for Cauliflower Cheese in Mrs. Beeton's Book of Household Management by Isabella Beeton. A guide to running a household in Victorian Britain.

Yorkshire pudding dates back at least to the 1700s, when it was described as “Dripping Pudding” in The Whole Duty of a Woman. Cooks in the 18th century roasted meat on a spit over the flames in the kitchen fireplace, where it dripped as it cooked. The puddings were carefully placed beneath to catch and be flavored by those drippings.

Onions have been around since the Bronze Age. Onions are a staple in kitchens around the world. These nutrient-packed vegetables contain powerful compounds that may decrease your risk of heart disease and certain cancers.Historians have found evidence of garlic being used in Asia as long as 7,000 years ago

Rosemary Is native to the Mediterranean and bushes can live up to 30 years. it’s known as the dew of the sea and a member of the mint family. In Medieval times, knights wore sprigs of thyme on their armor as a sign of courage and there are over 100 varieties. A tablespoon of sage has 43 percent of the daily recommended serving of vitamin K and is also an excellent source of fiber, vitamin A, folate, calcium, iron, magnesium, and manganese. 

Stuffing today in England is made of bread crumb, onion, sage leaves and butter and an egg. It originated in Roman times and depending on your culture , depends on your take of its history. In England, Paxo was invented in 1901 by John Crampton, who wanted to make Sunday lunches more exciting.