the
Ultimate Veggie Feast

Roast Potatoes and Parsnips

Serves 4-6 - vegan

By parboiling the potatoes and then roughening the flat side with a fork, they become very crispy when roasted, whereas the onion rings become slightly charred.

6 medium potatoes, peeled and halved lengthways
4 parsnips, peeled and sliced
good pinch dried, mixed herbs
2 onions, cut into thin rings
60-90ml/4-6tbsp sunflower or olive oil
salt and freshly ground black pepper
225g/8oz cherry tomatoes

 

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Parboil the potatoes for 10 minutes until the outsides are slightly soft. Drain and place in a roasting tin flat side up. Use a fork to roughen the flat uppermost side of the potato.

Add the prepared parsnips, sprinkle with mixed herbs and arrange the onion rings over the top. Drizzle with sunflower or olive oil and season with salt and lots of black pepper.

Roast for 40 minutes, basting several times, then add the cherry tomatoes and bake for a further 15-20 minutes until all the vegetables are cooked and the tomatoes have split open.

Serve the roast vegetables with steamed broccoli, brussels sprouts or mange tout with your Christmas meal.

next page - Bread Sauce with Roasted Garlic