Roast vegetables

1 fennel sliced into 1.5cm slices

1 kg kipfler potatoes washed cut into chunks

1 celeriac, peeled cut into chunks

5 parsnips cut in half

8-10 shallots peeled

1 large or 2 small swedes, peeled and cut into chunks

5 bay leaves

Salt and pepper

1 orange juice,l and zest

1 lemon zest and juice

Olive oil

A few sprigs of sage

½ cup Parsley chopped

Extra lemon

Combine all ingredients except the parsley in a large bowl and toss to coat. Place onto 2 lined baking trays and bake in the oven alongside the turkey for the last hour of cooking. Roast until tender. Remove and toss through chopped parsley and fresh squeeze of lemon.