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  • Seasonal local recipe No.206 – Root vegetable tangle

    Posted on November 30th, 2013 charlotte No comments

    This is from Nigel Slater’s new Eat: The Little Book of Fast Food

    Serves: 2 (light main course) or 4 (side dish)

    Preparation: 10 minutes
    Cooking time: 20 minutes

    potatoes, parsnip, carrots, onion, rosemary, pumpkin seeds, olive oil

    Set the oven at 200C/gas mark 6. Shave 250g potatoes, a large parsnip and 2 large carrots with a vegetable peeler. Peel and finely slice an onion into rings.

    Toss the potatoes, parsnips, carrots and onion in a large mixing bowl with a heaped tablespoon of rosemary leaves, 5 tablespoons of olive oil and 2 tablespoons of pumpkin seeds, then tip on to a baking sheet. Spread out into a shallow layer. Bake for 20 minutes, till tender and lightly crisp on the edges.

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