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A creative roasted potatoes and parsnips recipe that everyone will go crazy for.
Roasted potatoes and parsnips
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Serves 6
4 tbsp olive oil
1.2 kg mini Yukon potatoes (local option: Forstbauer Family Natural Food Farm) cut into halves
300 grams parsnips sourced (local option: Southlands Farms) peeled and cut lengthways into halves or quarters
Several sprigs of thyme
Salt and freshly ground black pepper
Local, gourmet Thanksgiving menu
Roast turkey with chestnut stuffing
Cranberry sauce
Brussel sproutsMAP of local suppliers
Preheat the oven to 190° C/ 375° F. Place the potatoes in a pan of cold salted water, bring to the boil and simmer for 10 minutes. Thoroughly drain the potatoes, return to the pan, heat for 1-2 minutes or until dry.
In a baking pan, coat the potatoes, parsnips and thyme with the olive oil, season generously with salt and pepper. Roast in oven for 45 minutes to 1 hour, or until golden brown. Shake the pan or stir every 15 minutes to mix the vegetables with thyme and oil.