Roasted Parsnips, Turnips And Potatoes With Garlic
serves 2-4
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2 medium parsnips, peeled and chopped
2 medium turnips, peeled and quartered
4 medium red potatoes, quartered
1 tablespoon olive oil
1 clove garlic, minced
prep: 15 minutes
total: 55 minutes
large bowl
roasting pan
1. Preheat the oven to 500F and put the rack in the middle position. Cut the parsnips, turnips and potatoes into pieces that are roughly the same size.
2. In a large bowl, toss the vegetables with the olive oil and a generous sprinkling of salt and freshly ground black pepper. Pour the vegetables into a roasting pan and spread them out so they have some space between them.
3. Roast the vegetables, tossing once or twice, until they're tender, 30-40 minutes.
4. Meanwhile, mince the garlic and and put it in the same bowl you used to toss the vegetables. Put the cooked vegetables back into the bowl and toss with the garlic. Add more salt and pepper to taste.
2. In a large bowl, toss the vegetables with the olive oil and a generous sprinkling of salt and freshly ground black pepper. Pour the vegetables into a roasting pan and spread them out so they have some space between them.
3. Roast the vegetables, tossing once or twice, until they're tender, 30-40 minutes.
4. Meanwhile, mince the garlic and and put it in the same bowl you used to toss the vegetables. Put the cooked vegetables back into the bowl and toss with the garlic. Add more salt and pepper to taste.
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