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Sticky marsala roast potatoes & parsnips with sage & lardons
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Serves: 4-6 as a side
300g pack Baby Parsnips, trimmed and halved
600g red skinned King Edward Potatoes, cut into wedges
4 tbsp olive oil
12 large sage leaves, roughly chopped
200g unsmoked lardons
2 cloves garlic, unpeeled and bashed
2 tbsp wholegrain mustard
1. Preheat the oven to 220ºC, gas mark 7. In a large baking tray toss together the parsnips, potatoes, oil, sage, lardons and garlic. Season and roast for 35 minutes.
2. Add the marsala and mustard, toss well and roast for another 10 minutes until sticky and golden.
Typical values per serving:
This recipe was first published in Thu Oct 15 13:36:46 BST 2020.