Roasted Potato and Parsnip Root Vegetables

Serves: 8

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Total Time: 100

Prep Time: 30

Cook Time: 70

• 1.8 kilogram(s) parsnips and old potatoes
• 150 ml oil
• Coarse sea salt
• 125 gram(s) finely grated Parmesan cheese

Method

1. Peel the parsnips and cut them into large, even-sized chunks. Peel the potatoes if you like, and cut them into wedges. Parboil the parsnips and potatoes in boiling, salted water for about 5-10min.
2. Drain thoroughly, then roughen the potato edges using a fork, or toss them in the pan or a colander.
3. Heat the oil in a roasting tin on the hob. Spoon in the potatoes, baste with the oil and sprinkle with coarse sea salt. Roast on the top shelf of the oven at 190°C (170°C fan) mark 5 for 15min, then add parsnips and continue roasting for about 45min, basting occasionally.
4. Serve sprinkled with coarse salt and finely grated Parmesan cheese.

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