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    Sticky marsala roast potatoes & parsnips with sage & lardons

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    Sticky marsala roast potatoes & parsnips with sage & lardons

    • Preparation time: 5 minutes
    • Cooking time: 45 minutes
    • Total time: 50 minutes

    Serves: 4-6 as a side

    Ingredients

    300g pack Baby Parsnips, trimmed and halved
    or quartered
    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
    150ml Marsala
    2 tbsp wholegrain mustard

    Method

    1. Preheat the oven to 220ÂșC, 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.

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