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Roast Potatoes, Parsnips and Carrots Recipe

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This recipe for Roast Potatoes, Parsnips and Carrots is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ pounds potatoes
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs of fresh rosemary
sea salt and freshly ground black pepper
olive oil
Directions:
Directions:
To prepare your vegetables
Preheat your oven to 400°F • Peel the vegetables and halve any larger ones lengthways • Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand • Pick the rosemary leaves from the woody stalks

To cook your vegetables
Put the potatoes and carrots into a large saucepan — you may need to use two — of salted, boiling water on a high heat and bring back to a boil • Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes • Drain in a colander and allow to steam dry • Take out the carrots and parsnips and put to one side • Fluff up the potatoes in the colander by shaking it around a little – it's important to "chuff them up" like this if you want them to have all those lovely crispy bits when they're cooked • Put a large roasting pan over a medium heat and either add a few generous lugs of olive oil. Add the garlic and rosemary leaves • Put the vegetables into the pan with a good pinch of salt and pepper and stir them around to coat them in the flavors • Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other • Put them into the preheated oven for about 1 hour, or until golden, crisp, and lovely • Serve immediately
Personal Notes:
Personal Notes:
Great with any roasted meat!!!

 

 

 

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