Ingredients

The following ingredients have 10 Servings
  • 1.5 kg King Edward potatoes
  • ½ a bulb of garlic
  • ½ a bunch of fresh rosemary
  • olive oil
  • 50 g unsalted butter
  • 2 kg parsnips
  • 2 tablespoons runny honey
  • ½ a bunch of fresh thyme
  • 1 kg Chantenay carrots (or use small regular carrots cut in half lengthways)
  • 1 orange

Instruction

  • Preheat the oven to 220°C/425°F/gas 7.
  • Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
  • Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
  • Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
  • Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
  • Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
  • Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
  • Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
  • Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
  • Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.