Prep and cook time: 1 to 2 hours
Serves: 6-8
Ingredients
1.5kg King Edward potatoes, peeled
1/2 bulb of garlic, separated into cloves and crushed with the back of a knife
20g pack fresh rosemary, separated into sprigs
Salt and freshly ground black pepper
6 tablespoons good quality olive oil
50g butter
2kg parsnips, peeled
2 tablespoons honey
20g pack fresh thyme, leaves only
1kg chantenay carrots
Zest of 1 orange
Method
Preheat your oven to 220°C, 425°F, gas mark 7.
For the potatoes, cut them in half and parboil for 10 minutes. Drain in a colander
and toss around to scuff 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 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 the honey, time, salt and pepper to taste, 10g butter and 2 tablespoons of
oil. Lay the parsnips flat in a roasting tin in one layer, and roast for about 40
minutes until golden.
For carrots, scrub them, and put them in a pan, cover with cold water and add a
pinchofsalt.Boilfor about15 minutesoruntilcooked.Meanwhile,finelychopthe
remaining rosemary and orange zest together to mix. Drain the cooked carrots
and toss the remaining butter. Season to taste and sprinkle with the orange zest
and rosemary before serving.
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