Roasted potatoes and parsnips
A turkey's best friend is his faithful sidekick, the potato. No Thanksgiving table is complete without it. This year, instead of mashing it up, roast potatoes with flavourful parsnips and thyme
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
4 tbsp olive oil
1.2 kg mini Yukon potatoes (local option: Forstbauer Family Natural Food Farm) cut into halves
300 grams parsnips sourced (local option: Southlands Farms) peeled and cut lengthways into halves or quarters
Several sprigs of thyme
Salt and freshly ground black pepper
Preheat the oven to 190° C/ 375° F. Place the potatoes in a pan of cold salted water, bring to the boil and simmer for 10 minutes. Thoroughly drain the potatoes, return to the pan, heat for 1-2 minutes or until dry.
In a baking pan, coat the potatoes, parsnips and thyme with the olive oil, season generously with salt and pepper. Roast in oven for 45 minutes to 1 hour, or until golden brown. Shake the pan or stir every 15 minutes to mix the vegetables with thyme and oil.