Seasonal local recipe No.206 – Root vegetable tangle
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
Ingredients
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.
