Christmas Vegetables

from

Time

Yield

10 servings

Ingredients

Ingredients

3-1/3 lb. King Edward potatoes, peeled and halved
1/2 bulb garlic, separated into cloves and crushed with the back of a knife
1 bunch of fresh rosemary, separated into sprigs
salt
freshly ground black pepper
6 tbsp. good-quality olive oil
1-3/4 oz. butter
4-3/8 lb. parsnips
2 tbsp. runny honey
1 bunch fresh thyme, leaves picked
2-1/4 lb. Chantenay carrots, if you can't find any, use normal carrots cut at an angle into 2 inch pieces
1 orange

Instructions

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