Thu, May 24 2012
christmas vegetables
Ingredients
• 1.5kg King Edward potatoes, peeled and halved
• ½ bulb of garlic, separated into cloves and crushed with the back of a knife
• a small bunch of fresh rosemary, separated into sprigs
• salt and freshly ground black pepper
• 6 tablespoons good-quality olive oil
• 50g butter
• 2kg parsnips, peeled
• 2 tablespoons runny honey
• a small bunch of fresh thyme, leaves picked
• 1kg chantenay carrots, or if you can't find any use normal carrots cut at an angle into 2 inch pieces
• zest of 1 orange
Nutrition Information
Serving Size 1 (273g)
Recipe makes 6 servings
Calories 216
Calories from Fat 167 (77%)
Amount Per Serving %DV
Total Fat 18.6g 28%
Saturated Fat 2.7g 13%
Monounsaturated Fat 10.5g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 207mg 8%
Potassium 591mg 16%
Total Carbohydrate 12.9g 4%
Dietary Fiber 5.1g 20%
Sugars 6.0g
Protein 2.8g 5%
Votes
0
Rating
Preheat your oven to 220°C/425°F/gas 7. Parboil your potatoes for 10
minutes. Drain in a colander and toss around to scruff up the outside
of the spuds. Toss with the garlic cloves, half of the rosemary, salt
and pepper to taste, 4 tablespoons of the olive oil, and 30g of the
butter in a large bowl. Arrange in one layer in a roasting tin and
roast for 45 minutes until golden.
For the parsnips, cut them in half lengthways, parboil for 10 minutes
and drain. Toss with the honey, thyme, salt and pepper to taste, 10g of
the butter and 2 tablespoons of the oil. Lay the parsnips flat in a
roasting tin in one layer, and roast for about 40 minutes until golden.
Put your carrots in a pan, cover with cold water and add a pinch of
salt. Boil for about 15 minutes or until cooked. Meanwhile, finely chop
the remaining rosemary and the orange zest together to mix. Drain the
cooked carrots and toss with the remaining butter. Season to taste and
sprinkle with the orange zest and rosemary before serving.
Images (1)
Reviews (0)
Be the first to review this listing!