Not a member? Sign up

Forgot your login name or password?

All public Recipes -> Side Dish -> Roast Potatoes and Parsnips

Roast Potatoes and Parsnips

By: F T.

Description:
Time:	1 hr 15 min (15 min to prepare, 1 hr to cook)
Meal type:	Side Dish
Ethnicity:	Eastern European
Number of Servings:	4
Ingredients:
6 each medium potatoes, peeled and halved lengthways 4 each parsnips, peeled and sliced 1 each good pinch dried, mixed herbs 2 each onions, cut into thin rings 60 each 90ml / 4-6tbsp sunflower or olive oil 1 each salt and freshly ground black pepper 225 each g / 8oz cherry tomatoes
Directions:
Pre-heat the oven to 200C/400F/Gas Mark 6. 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 15~20 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.
Notes:

Search for recipes

Or try Advanced Search

Popular recipes

Pasta Aioli
Majadra
20 minute healthy soup
Broccoli Leek Soup
Cabbage Salad/Salata...

See All Recipes