Potatoes and parsnips a la Jamie Oliver
01/12/05 12:46 PM
I Don't know how big squash balls are. link 2kg of roasting potatoes 8 medium parsnips 1 bulb of garlic Small handful of rosemary Small handful of thyme Honey Extra virgin olive oil
These potatoes are a superb with my Cheeky Christmas turkey with braised leeks and the best wine gravy recipe.
Preheat your oven to 200C/fan180C/gas 6.
Peel your potatoes and parsnips. Cut your parsnips in half and put to one side. Chop the potatoes up into kinda squash-ball-sized pieces. Place into a pot of cold, seasoned water, and bring to the boil. As soon as it begins to simmer, add your parsnips and par-cook for 5 minutes, then drain well. When they?ve steamed dry, put them into a large roasting tray and push the potatoes to one side and the parsnips to the other.
Bash your bulb of garlic and, leaving the skins on, sprinkle over the veg. Then, sprinkle the potatoes with the rosemary and the parsnips with the thyme and some honey. Then drizzle enough olive oil over to coat the veg lightly. Then, with your fingers, almost dress the parsnips in all the lovely flavour and keep to one side, and do the same for the potatoes.
Season well to taste, and place in the oven for around 30 minutes or until golden and crisp. Feel free to cook earlier and reheat later; they?ll still taste fantastic.
-------------------- IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!