Crisp Roasted Vegetables
Ingredients
4 large roasting potatoes (such as Agria)
4 large kumara
1 tablespoon salt
1kg pumpkin, peeled and seeds removed
4 thick parsnips, peeled
4 tablespoons olive oil
freshly ground black pepper
extra salt
handful thyme sprigs
Description
To get really crisp roasted veges, parboil the potatoes and kumara before they go in the oven. You can prepare and parboil the vegetables ahead of time, and do not have the oven too hot as the sweeter vegetables like kumara will burn.
Method
Peel the potatoes and kumara and cut into even-sized pieces. Place in a big saucepan, cover with water and add salt. Bring to the boil and simmer for around 10minutes then drain well.
Cut the peeled pumpkin into chunks about the same size as the kumara and the potatoes. Slice the parsnips lengthwise.
Preheat the oven to 200°C and place a large, shallow roasting pan in to heat.
Add the olive oil to the heated pan, then tip all the vegetables in and toss to coat lightly in oil. Grind the pepper over, add the salt and thyme, and cook until crisp and golden (around 50minutes). Turn onto a heated platter and serve at once.
Categories
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