Roast Potatoes and Parsnips
Wishing you a very Merry Christmas
By parboiling the potatoes for Roast Potatoes and Parsnips and then roughening the flat side with a fork, they become very crispy when roasted, whereas the onion rings become slightly charred.
6 medium potatoes, peeled and halved length-ways
4 parsnips, peeled and sliced
Pinch dried, mixed herbs
2 onions cut into thin rings
6 tablespoons sunflower oil
Salt and freshly ground black pepper
8 ounces cherry tomatoes
Pre-heat the oven to 400 degrees. Parboil the potatoes for 10 minutes until the outsides are slightly soft.
Drain and place in a roasting tin flat side up. Use a fork to roughen the flat uppermost side of the potato. Add the prepared parsnips, sprinkle with mixed herbs and arrange the onion rings over the top. Drizzle with sunflower or olive oil and season with salt and lots of black pepper.
Roast for 40 minutes, basting several times, then add the cherry tomatoes and bake for a further 15 to 20 minutes until all the vegetables are cooked and the tomatoes have split open.
Serve the roast vegetables with steamed broccoli, Brussels sprouts or mange tout with your Christmas meal.
Recipe makes 4 servings.
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