Christmas Vegetables
- 3 1/4 pounds Yukon Gold or similar potatoes, peeled and halved
- ½ bulb of garlic, separated into cloves and crushed with the back of a knife
- A small bunch of fresh rosemary, separated into sprigs
- Salt and freshly ground black pepper
- 6 tablespoons good-quality olive oil
- 4 tablespoons butter
- 4 1/2 pounds parsnips, peeled
- 2 tablespoons honey
- A small bunch of fresh thyme, leaves picked
- 2 pounds Chantenay carrots, or if you can't find any use Normal carrots cut at an angle into 2 inch pieces
- Zest of 1 orange
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bulb of garlic (1/2)
- Chantenay carrots (2 pounds)
- Orange, Zest of (1)
- Parsnips (4 1/2 pounds)
- Rosemary, fresh (1 small bunch)
- Thyme, fresh (1 small bunch)
- Yukon gold or similar potatoes (3 1/4 pounds)
- Cooking & Baking
- Honey (2 tablespoons)
- Olive oil, good-quality (6 tablespoons)
- Salt and freshly ground black pepper (1)
- Dairy
- Butter (4 tablespoons)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published December 24, 2011 (1 year ago).
26 people saved this recipe.
