Reheating: Refridgerate, or freeze. Reheat in microwave.
Notes
- good with frozen peas
- serve with Mint sauce
- good with a side of salmon, or just sausages/fish-fingers or whatever you have
Ingredients
- 1.5kg potatoes
- 5 parsnips
- 4 carrots
- plain flour
- salt
- vegetable oil
- rosemary
- mint-sauce
Method
- pre-heat oven 220 degrees C
- peel and quarter potatoes
- par-boil potatoes 10 mins
- give them a quick shake in the sauce-pan to fluff them up a bit
- peel parsnips and carrots
- chop parsnips and carrots radially into quarters/ eigths
- add potatoes to roasting dish. Dust with plain flour, add 1 tsp rosemary and add ~1tsp salt. Add a few tablespoons of oil from above, try to brush them
- add carrots/parsnips to another roasting dish, add 1 tsp rosemary and a few tablespoons of oil from above
- roast the potatoes for ~60 mins, turn over after 30 mins
- roast the carrots/parsnips for ~45 mins, turn over after 30 mins