Roasted Parsnips, Carrots, and Potatoes

Roasted Parsnips, Carrots, and Potatoes

Roasted Parsnips, Carrots, and Potatoes

Roasted Parsnips, Carrots, and Potatoes vegetable dish which is very healthy.

Prepare all the veg, parboil it, add it to the roasting tin, bash the garlic, put the rosemary in and around and then cover with foil.

Don’t add oil ad this could make it a bit soggy.

Preparation time: 25 minutes
Cooking time: 40 minutes

Ingredients

  • 6 parsnips
  • 6 carrots
  • 1.2kg potatoes
  • 1 bulb of garlic
  • Sprigs of rosemary
  • Salt and pepper
  • Olive oil

Method of Preparation

Peel the veg and chop bigger ones in half or quarters – try and make sure they are all equally sized so they will cook at the same time

Break the garlic bulb so it breaks into cloves, don’t bother peeling them, and just give each clove a little bash with your hand to break it open slightly and get the flavours working

Pull the sprigs of rosemary off of the stalks

Boil your carrots and potatoes for about 5 minutes in a rolling boil, in salted water.

Add the parsnips and then cook for another 4 minutes

Drain the water off and then leave to dry in the air – the heat will evaporate off and the veg will dry out a little bit

Take out the veg, leaving the potatoes in the colander. Pop the veg in a baking tray.

Shake the potatoes around in the colander to fluff up the edges of them – this will make them lovely and crispy.

Drizzle olive oil all over the veg, add the potatoes, and drizzle again

Dot the garlic in and around the veg. These will go into lovely little pureed bursts of flavour. Cooking the garlic in this way really takes the heat out of them and they mellow out beautifully.

Dot the rosemary in and around the veg.

Season really well.

With your hands, make sure everything is covered in oil and seasoning and that there is a bit of garlic or rosemary touching each bit of veg

Spread everything out evenly.

Cook in an oven at 200C for about 40 minutes or until lovely and golden and crispy

Quickness tip: Prepare all the veg, parboil it, add it to the roasting tin, bash the garlic, put the rosemary in and around and then cover with foil. Don’t add oil ad this could make it a bit soggy. All you need to do then is add the oil, and cook.

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One Response to “Roasted Parsnips, Carrots, and Potatoes”

  1. Yemek Tariferi says:

    Thank you very nice recipe & blog :)

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