Side Root Vegetables (to serve with roast dinner)

We all love a roast dinner. But it's nice to keep a little interesting, vary the vegetables that you serve long, or maybe use the same ones and give them a little twist. Today I done a leg of lamb. But didn't put any work in that to be honest. I chucked it in the slow cooker first thing in the morning, and leave it too cook on medium for six hours. You can never go wrong , with any meat. So I had space in the oven for all the veggies then. Even time to play around and make different flavours.

For the Parsnips

Ingredients

5 big parsnips cut in quarters and lengthwise.
2 heaped tablespoons of plain flour
50g of Parmesan cheese
Seasoning
Olive oil

For the Carrots

5 big carrots
2 tbsp maple syrup
Thyme leave picked
50g Butter
Seasoning

For the Potatoes

8 big potatoes peeled and halved
2 table spoons of goose fat
2 springs of rosemary (picked and finely chopped)
Seasoning
Olive oil

Preperation Time: 45 minutes
Cooking Time : 1 hour
Total Time: Nearly 2 hours
Serves : 6
Level : Medium

Method

Potatoes

Preheat your oven on 200 degrees. Peel and chop all your vegetables. Start with the potatoes best, as they are the ones that take longer. Boil some water and put the potatoes in, boil until you can prick with a fork but not break. Strain and leave to steam dry in the colander for 5 minutes. In the meantime in an oven proof dish scoop out to heaped tablespoons of goose fat and in the dish. Put in the oven to melt. Take it out of the oven very carefully. This will be all bubbling and splashing. Add the potatoes to the dish . Cover in the goose fat and drizzle over some oil. Sprinkle the fine cut rosemary over , season and in the oven to bake for an hour. Or until the potatoes are brown all over. Half way through the cooking, take them out and turn them, so they have color all over.

Parsnips

Now for the parsnips, boil in some boiling water for about 3 minutes. Drain and leave to steam dry in the colander for 5 minutes. In a separate bowl mix the flour , Parmesan and seasoning together. Mix and coat well the parsnips in the flour mixture. And pile neatly flat next to each other in an oven proof dish. Bake in the oven with the potatoes on the top shelf for 45 minutes.

Carrots

Boil the carrots in some boiling water, until cooked to your desired likings. I like mine a little crunchy. Not too much thou. Drain and leave to drain and steam dry. When ready to serve put in a pan of melted butter and a splash of oil. Reheat and drizzle with the maple syrup , sprinkle the thyme leaves , season and serve.