Golden roasted potatoes, parsnips & garlic
A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 1 hr 5 mins
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
- Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.
PER SERVING
338 kcalories, protein 7g, carbohydrate 47g, fat 12 g, saturated fat 2g, fibre 7g, sugar 8g, salt 0.1 g
Recipe from Good Food magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1916641/
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Ingredients
- 800g smallish potatoes , small ones left whole, larger ones quartered
- 3 large parsnips , cut into large chunks
- 4 tbsp sunflower oil
- 2 garlic bulbs, split into cloves
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This is lovely hot or cold, and even better a day later when flavours have developed
21
ratings
What more can we say? The classic roast chicken is something everyone should know and can always save the day
53
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 1 hr 5 mins
Ingredients
- 800g smallish potatoes , small ones left whole, larger ones quartered
- 3 large parsnips , cut into large chunks
- 4 tbsp sunflower oil
- 2 garlic bulbs, split into cloves
PER SERVING
338 kcalories, protein 7g, carbohydrate 47g, fat 12 g, saturated fat 2g, fibre 7g, sugar 8g, salt 0.1 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
