Cook and rate this recipe and you could win great prizes for your kitchen.

1,5kg roughly cut mixed vegetables (potato, sweet potato, butternut, onion)
2 tbsp grape seed or vegetable oil
juice of 1 lemon
250ml Clover Sour Cream
2 egg yolks, beaten
1 sprig of rosemary, finely chopped
5 sprigs of thyme, roughly chopped
2 tbsp fresh parsley, roughly chopped
1 tbsp fresh dill, roughly chopped
sea salt
freshly ground black pepper

• Toss vegetables with oil and lemon juice
• Place in oven tray and bake at 180˚C until cooked (about 45 minutes)
• Heat sour cream with herbs in bowl over steaming water
• Remove from heat and beat in eggs
• Season lightly with salt and pepper
• Spoon over vegetables and serve