You can hardly have a roast turkey without some crispy vegetables on the side. Potatoes and parsnips roasted this way have a wonderful crisp golden crust. The garlic and rosemary I’ve suggested in this recipe give the vegetables extra punch. Serve with any roasted meat or poultry.
- 1 kg even-sized potatoes such as desiree, Dutch creams or pontiac, peeled, halved or quartered
- ¼ cup olive oil
- rosemary sprigs (optional)
- sea salt and freshly ground black pepper, to season
- 4 parsnips, scraped lightly, halved
- 8 small red onions, halved
- 4-6 garlic cloves (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 200°C. Boil the potatoes in a saucepan with enough water to cover for about 5 minutes, until just tender. Drain and cool slightly. With the lid on, shake the pan lightly so that the potatoes dry and have a slight crumbling on the surface but retain their shape.
Mix the oil, rosemary, salt and freshly ground black pepper together in a bowl. Add the potatoes, parsnips and onions and toss until well coated. Arrange the vegetables in a single layer in a baking tray.
Bake for 1 hour, or until very crisp, adding the garlic cloves after 30 minutes and turning occasionally. Serve immediately.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.