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Crispy roasted potatoes with parsnips
A traditional accompaniment to the Christmas lunch or any Sunday roast.
What you need
- 1 1/2 kg potatoes, peeled and cut into large, even chunks
- 1 1/2 kg parsnips, peeled, quartered (centre root removed if tough and cut into small pieces)
- 1 tsp salt
- 3 tsp oil or use the fat from cooking bacon or the Sunday roast
Method
Preheat oven to 190°C.
Put potatoes in a saucepan. Cover with salted water. Bring to the boil and cook for 6-7 min. Drain well.
Put potatoes in a roasting tin or add to meat roasting in the oven. Turn the potatoes in the oil or fat. Roast for 1 hour, turning regularly.
Blanch the parsnips in boiling salted water for 5 min. Drain well.
Add the parnsips to the pan of potatoes. Baste well. Continue to roast for 1 hour, turning occasionally so they colour and cook evenly.
Remove parsnips and potatoes from pan. Serve.
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Preparation 10 minutes Cook 2 hours, 7 minutes Total 2 hours, 17 minutes -
Energy 303 kcal/serving Fat 0.65 g/serving Carbohydrates 539.55 g/serving Glycaemic Index 73 Glycaemic Load 49.58 
Serving suggestion
Serve with Christmas turkey or Sunday roast. Garnish with chopped fresh sage.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1272 | 337 | 10475 | 8350 |
| Energy (kcal) | 303 | 80.5 | 2500 | 2000 |
| Protein (g) | 6.13 | 1.62 | ||
| Carbohydrate (g) | 67.4 | 17.9 | 345 | 275 |
| Fat (g) | 2.45 | 0.65 | 95 | 70 |
| Fat (saturated) (g) | 0.25 | 0.07 | ||
| Fibre (g) | 12.2 | 3.23 | ||
| Sodium (mg) | 320 | 85.0 | ||
| Salt (equivalent) (g) | 0.80 | 0.21 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 0.00 | 0.00 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.66 | 0.17 | 2 |
| Vitamin C (mg) | 68.8 | 18.2 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.84 | 0.22 | 10 |
| Zinc (mg) | 1.84 | 0.49 | 15 |
| Calcium (mg) | 80.8 | 21.4 | 800 |
| Folate (mcg) | 149 | 39.5 | 200 |
| Iron (mg) | 2.53 | 0.67 | 14 |
| Magnesium (mg) | 93.8 | 24.8 | 300 |
| Niacin (mg) | 4.09 | 1.08 | 18 |
| Pantothenic acid (mg) | 1.84 | 0.49 | 6 |
| Riboflavin (mg) | 0.16 | 0.04 | 1.6 |
| Phosphorous (mg) | 219 | 58.1 | 800 |
| Thiamin (mg) | 0.33 | 0.09 | 1.4 |
This recipe is:
- Low in fat
Demi-veg- Vegetarian
- Vegan
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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