Roast potatoes and parsnips

Recipe from: 12/1/1995 12:00:00 AM
Ingredients 5
Servings 10


  • 1
    potatoes, scrubbed and cut into halves or quarters
  • 500
    parsnips, peeled
  • 75
    cooking oil
  • 3
    sprigs fresh thyme
  • salt and freshly ground black pepper


1. Preheat oven to 190 ºC. Parboil the vegetables in salted water for 5 minutes. Drain and set aside. 2. Heat the oil in a roasting pan. Add the potatoes, parsnips, thyme and seasoning. Bake for 50 minutes until golden, turning and basting occasionally. Serve hot with turkey or gammon.

Read more on: starch  |  bake

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