Roast Potatoes and Parsnips
from The Vegetarian Society UK - www.vegsoc.org

serves 4-6

By parboiling the potatoes and then roughening the flat side with a fork, they become very crispy when roasted, whereas the onion rings become slightly charred.

• 6 medium potatoes, peeled and halved lengthways
• 4 parsnips, peeled and sliced
• good pinch dried, mixed herbs
• 2 onions, cut into thin rings
• 60-90ml / 4-6tbsp sunflower or olive oil
• salt and freshly ground black pepper
• 225g / 8oz cherry tomatoes

2. Parboil the potatoes for 10 minutes until the outsides are slightly soft.
Drain and place in a roasting tin flat side up.
Use a fork to roughen the flat uppermost side of the potato.

3. Add the prepared parsnips, sprinkle with mixed herbs and arrange the onion rings over the top.
Drizzle with sunflower or olive oil and season with salt and lots of black pepper.

4. Roast for 40 minutes, basting several times, then add the cherry tomatoes and bake for a further 15~20 minutes until all the vegetables are cooked and the tomatoes have split open.

5. Serve the roast vegetables with steamed broccoli, brussels sprouts or mange tout with your Christmas meal.