Oven-baked Carrots and Parsnips and Sizzling Greens

Serves: 8

Edit

Update

Cancel

Total Time: 60

Prep Time: 10

Cook Time: 50

• 450 gram(s) (1lb) small carrots
• 450 gram(s) (1lb) similar-sized parsnips
• 2  garlic cloves, finely sliced
• 1 tablespoon(s) olive oil
• 150 ml hot light chicken or vegetable stock
• For greens
• 2 tablespoon(s) olive oil
• 1 large Savoy cabbage, thinly shredded
• 1 small bunch watercress, roughly chopped

Method

1. Preheat the oven to 220ºC (200ºC fan) mark 7. Peel and halve the carrots and parsnips lengthways. Put into a roasting tin just large enough to hold them all in a single layer. Add the garlic, drizzle over the olive oil, season well and toss until the vegetables are coated in oil.
2. Pour in the stock, cover with foil and cook in the oven for 40min. Remove the foil, shake the tin a little to stop the vegetables sticking and cook for a further 10min.
3. For greens
4. Heat the oil in a large wok or in one or two large non-stick frying pans. Stir-fry the cabbage for 4-5min until just tender.
5. Toss in the watercress with a little salt and pepper and serve immediately.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!