An easy side dish to accompany a nice Sunday roast, this takes minutes to prepare and once popped in the oven, you can get on and do what you need to do as it’s virtually self-cooking.
Andrew: I like dishes like this!
8 large carrots
8 large parsnips
2 tsp of cooking oil
salt and pepper for seasoning
- Peel and slice the carrots and parsnips into long ribbons.
- Place in a saucepan of boiling water and partially boil for 5-10 minutes.
Dawn: The partial cooking via boiling is optional and you can simply put the root veg into a large, ovenproof dish if you’re short on time.
Andrew: That’s usually what I do.
- While the vegetables are partially cooking on the hob, pre-heat the oven to gas mark 6, 200 degrees centigrade electric and place an ovenproof dish with the cooking oil in, in it.
Dawn: I’m using the cooking juices from a tasty joint here to add an extra “umph” to the vegetables taste.
- Next, drain the vegetables of the boiling water and place in the cooking fat.
Andrew: Can I add garlic halves?
Dawn: You can add any root vegetables you may have in, Andrew. You’re only limited by your own imagination. I have a lovely baked onion recipe that I’ll share later in our side dishes section, too.
- Cook until the vegetables start to look ‘caramelised’ and crisp in appearance.
- Turn the vegetables occasionally so the whole of the root becomes golden in appearance.
- Serve hot, seasoned to personal preference.
Andrew: Is this really down to personal taste, Dawn?
Dawn: No pun intended! Yes, Andrew. I tend to leave them for about 45 to 60 minutes because I really enjoy the ‘caramelised’ taste. Very yummy!
Andrew: Easy peasey, lemon squeezy!
Dawn: Indeedy! And speaking of which, you can decide to add a little splash of lemon juice to the cooking oil if you fancy a zing to the finished cooked taste.
Andrew: And don’t forget to follow our blog and Twitter account @Love_Food_UK to stay tuned for more easy, quick and inexpensive recipes!