roast potatoes and parsnips with thyme and honey (Jamie Oliver)

20 Feb

Of all the things you cook on the big day, this is the one to get right. Give your potatoes a bit of love and some sticky roast parsnips in the tray to keep them company and they’ll make your Christmas dinner! Serves 8

2kg potatoes, peeled and quartered
1kg parsnips, peeled and halved
100g goose fat (from a tin)
sea salt and freshly ground black pepper
a few sprigs of fresh rosemary, leaves picked
a small bunch of fresh thyme, tied into a ‘brush’ using some string
2 bulbs of garlic, bashed
runny honey

Preheat the oven to 200°C/400°F/gas 6. Fill your largest saucepan three-quarters full with cold, salted water and bring to the boil. Carefully drop the potatoes in the water and simmer for 5 minutes, then add the parsnips and simmer for another 2 minutes. Drain well in a colander.

Return the vegetables to the pan and shake them about so their sides roughen up a little – this will give you lovely crispy edges when they roast. Add the goose fat and season generously with salt and pepper. Tip the potatoes and parsnips into a big roasting tray and roast in your preheated oven for 30 minutes. Bash up your rosemary leaves in a pestle and mortar (or a Flavour Shaker if you have one!) and add them 10 minutes into the roasting time.

Take the veg out of the oven and give the tray a good shake. Dip your thyme brush into a little runny honey and brush the parsnips with it. Then put the tray back into the oven and bake for a further 15 minutes until the potatoes are crispy and golden and the parsnips are sticky and gorgeous.

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One Response to “roast potatoes and parsnips with thyme and honey (Jamie Oliver)”

  1. thisweeksbeenabout December 11, 2012 at 1:00 pm #

    I’ve used this recipe a few years ago, so pleased I found it again. Love it for Christmas because you can prep, boil and cover in goose fat then leave a few hrs before roasting! Great for saving time

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