Christmas Vegetables

Din categoria Garnishes

Ingrediente: 1.5kg King Edward potatoes, peeled 1/2 bulb of garlic, separated into cloves and crushed with the back of a knife 20g pack fresh rosemary, separated into sprigs Salt and freshly ground black pepper 6 tablespoons good quality olive oil 50g butter 2kg parsnips, peeled 2 tablespoons honey 20g pack fresh thyme, leaves only 1kg chantenay carrots Zest of 1 orange

Mod de preparare: Preheat your oven to 220C, 425F, gas mark 7. For the potatoes, cut them in half and parboil for 10 minutes. Drain in a colander and toss around to scuff up the outside of the spuds. Toss with the garlic cloves, half of the rosemary, salt and pepper to taste, 4 tablespoons of the olive oil, and 30g butter in a large bowl. Arrange in one layer in a roasting tin and roast for 45 minutes until golden. For the parsnips, cut them in half lengthways, parboil for 10 minutes and drain. Toss the honey, time, salt and pepper to taste, 10g butter and 2 tablespoons of oil. Lay the parsnips flat in a roasting tin in one layer, and roast for about 40 minutes until golden. For carrots, scrub them, and put them in a pan, cover with cold water and add a pinch of salt. Boil for about 15 minutes or until cooked. Meanwhile, finely chop the remaining rosemary and orange zest together to mix. Drain the cooked carrots and toss the remaining butter. Season to taste and sprinkle with the orange zest and rosemary before serving.

Timp de preparare: 45 minute
Complexitate: 2

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