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Nutrition Facts
Serving Size 1 (466g) Recipe makes 3 servings
Calories 356
Calories from Fat 6		(1%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 33mg		1%
Potassium 1903mg		54%
Total Carbohydrate 82.2g		27%
	Dietary Fiber 13.9g	55%
	Sugars 9.0g
Protein 8.3g		16%
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Thyme Roast Potatoes and Parsnips

Recipe #192107 | 40 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ozzy
Oct 24, 2006

Just a really nice combination that i think works with nearly any main dish. Or try it by itself with just the potatoes some sweet chili dipping sauce and sour cream!

SERVES 3 (change servings and units)

Ingredients

1 kg charlotte potato or baby new potato
dried thyme
extra virgin olive oil
4 parsnips
coarse rock salt

Directions

1
Slice in half to make these potatoes into bite size pieces, or if small enough leave whole.
2
Cut the parsnips julienne and slice out the hard core center.
3
Place both potatoes and parsnips into a roasting tin and cover all with a generous splash of olive oil.
4
Then cover with plenty of thyme and two large dessert spoons of rock salt and rub around until all is coated.
5
Cook in a pre-heated oven at 200° for 35 minutes or until golden.