- 800g smallish potato, small ones left whole, larger ones quartered
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 large parsnips, cut into large chunks
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 4 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 garlic bulbs, split into cloves
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
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.