Today’s recipe is another one from good old Auntie Beeb at www.bbcgoodfood.com I am really into their recipes at the moment, and receive a weekly newsletter from them. I did change it up a little bit, but not too much.
This recipe was in their Christmas edition, and the roots are supposed to be cooked in goose fat. I didn’t have a goose, so I just used vegetable oil, and they turned out great. The best thing about this recipe is all your veggies cook in the same pan, and you know how much I like easy. I served these alongside some leftover ham from New year’s Day.
I always love roast potatoes, but I really loved the roasted parsnips. Parsnips have been a sadly neglected vegetable at my table, but no more, they also add an excellent flavor to soups and stews. The recipe also called for celeriac root which I didn’t have, so I substituted rutabaga. I would have used some homegrown kholrabi, but we’d eaten it all. Note to Mick, we need to grow more of them next year.
4 medium sized russet potatoes, peeled and chopped into large chunks.
1 small, or ½ a large rutabaga, peeled and chopped into large chunks
2 large carrots, scraped clean, and chopped into large chunks
2 parsnips, peeled and chopped into large chunks
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
Fresh ground pepper to taste
- Pre-heat oven to 375°F
- Put all veggies into a large pan of cold water and bring to boil. Reduce heat to medium high and boil gently for about 5 minutes, or until veggies just begin to soften slightly.
- Drain into a colander, and allow to cool for about 10 minutes.
- Sprinkle veggies with flour and black pepper and toss well to coat.
- Heat vegetable oil in a roasting pan. Add veggies to pan and toss to coat with oil.
Roast until crisp golden brown, approx. 45 minutes, turning them half way through cooking.