Categories: December

Ingredients

• 2kg of roasting potatoes
• 8 medium parsnips
• 1 bulb of garlic
• Small handful of rosemary
• Small handful of thyme
• Honey
• Extra virgin olive oil

Directions

1. eheat the oven to 200˚C/fan 180˚C/gas 6.

2. Peel your potatoes and parsnips. Cut your parsnips in half and put to one side. Chop the potatoes up into squash-ball-sized pieces. Place into a pot of cold seasoned water, and bring to the boil. As soon as it begins to simmer, add the parsnips and par-cook for 5 minutes, then drain well.

3. When they’ve steamed dry, put them into a large roasting tray and push the potatoes to one side and the parsnips to the other.

4. Bash the bulb of garlic and, leaving the skins on, sprinkle over the veg. Then, sprinkle the potatoes with the rosemary and the parsnips with the thyme and some honey. Then drizzle enough olive oil over to coat the veg lightly. Then, with your fingers, almost dress the parsnips in all the lovely flavour and keep to one side and do the same with the potatoes.

5. Season well to taste, and place in the oven for around 30 minutes or until golden and crisp. Feel free to cook earlier and reheat later; they’ll still taste fantastic.

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