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Credit: Flickr / FotoosVanRobin

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

Serves 6

 

Ingredients


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.