Tap For Method
- 1.5 kg King Edward potatoes
- ½ a bulb of garlic
- ½ a bunch of fresh rosemary
- olive oil
- 50 g unsalted butter
- 2 kg parsnips
- 2 tablespoons runny honey
- ½ a bunch of fresh thyme
- 1 kg Chantenay carrots , (or use small regular carrots cut in half lengthways)
- 1 orange
Tap For Method
Tap For Ingredients
- Preheat the oven to 220°C/425°F/gas 7.
- Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
- Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
- Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
- Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
- Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
- Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
- Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
- Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.