Recipe by Um Safia
This recipe comes from the March / April Morrisons magazine & is great served with roast lamb or even chicken. This is actually a side dish for the Rack of Lamb with Pine Nut & Parmesan Crust recipe I also have posted!
Top Review by vw_baby
Excellent roast vegetable recipe. The pre-cooking of the potatoes was great as I often find them too hard otherwise. I loved the roasted garlic cloves too, and squeezed them onto the potatoes yummm. It's such a versatile dish and would be easy to sub vegetables/spices etc. I will definitely make this again.
- 1 kg maris piper potato
- 4 parsnips
- 4 carrots
- 4 tablespoons olive oil
- 6 -7 garlic cloves
- 3 sprigs fresh rosemary, washed
- salt and black pepper
Directions See How It's Made
- Peel the potatoes & the parsnips & cut into quarters. Halve the carrots. Boil the potatoes in salted water for 12 minutes,adding the parsnips to the pan for the last 3-4 minutes.
- Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.
- Heat a roasting tin on the hob with the oil & add the potatoes, parsnips, carrots, unpeeled garlic cloves & rosemary. Sprinkle with salt & pepper. Roast in a preheated oven at 200C/400F for 40-45 minutes.