ROAST POTATOES, PARSNIPS & CARROTS
Perfectly roasted veg can totally make a Sunday dinner - keep it simple with this classic combo.
Provided by Jamie Oliver
Categories Sides Jamie's Ministry of Food Vegetables Christmas Potato Vegetable sides
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- If you're cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
- Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
- Put the potatoes and carrots into a large pan - you may need to use two - of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
- Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
- Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking, and add the garlic and rosemary.
- Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
- Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.
Nutrition Facts : Calories 377 calories, Fat 12.4 g fat, SaturatedFat 1.8 g saturated fat, Protein 8 g protein, Carbohydrate 62 g carbohydrate, Sugar 17.2 g sugar, Sodium 0.7 g salt, Fiber 12.2 g fibre
JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS
Quoted from Jamie Oliver's website: "Have a go at this recipe - it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavoured oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I've included these in this recipe too."
Provided by SweetPeaNC
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°.
- Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
- Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil.
- Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
- Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
- Add the olive oil, garlic, and rosemary leaves.
- Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
- Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other
- Cook for approximately 40 minutes or until the vegetables become browned and crispy.
SPANISH ROAST CHICKEN, CHORIZO AND POTATOES
Recipe by Jamie Oliver. He notes that this recipe will really get your taste buds going as it fills the house with wonderful smells. Serve it with a salad and enjoy a complete meal. Note: If you can't find the Spanish form of chorizo, use the sausage of your choice (something that can slice. The Mexican type of chorizo crumbles).
Provided by LifeIsGood
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Place potatoes with 2 of the lemons into pot of boiling wate for 5 minutes. Drain, then prick the lemons all over with a knife. (You will be putting these inside the chicken and the heat from them will help the chicken to cook quicker from the inside as well as making it taste and smell wonderful.).
- Remove the parsley leaves from the stalks and save the leaves to use later. Stuff the chicken with the hot lemons and the stalks of the parsley.
- Season the chicken and the potatoes with a little salt and freshly ground black pepper.
- Slice the chorizo at an angle, 1/4 inch thick.
- Oil a roasting pan and lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a few of the parsley leaves (leaving the rest of the leaves for part of the finishing garnish). Drizzle the chicken with a little olive oil. Take a piece of wax paper (large enough to cover your roasting pan) and wet it so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don't escape (Don't plaster it tightly against the chicken or it will stick - tent and tuck.) Cook in the preheated oven for about 1 hour and 20 minutes.
- While the chicken and potatoes are cooking, finely chop the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly with salt and pepper and toss together to create a seasoning-type garnish.
- Remove the pan from the oven, take chicken out and put to one side to rest. Give the potatoes a shake and put them back in the oven for a few more minutes to crisp up. I set the oven to broil for this part, so the potatoes would crisp faster. Just keep an eye on them.
- Carve the chicken and divide between 4 plates, with the potatoes and chorizo. The potatoes will have taken on the smoky flavor from the chorizo, so if there is any juice left in the pan, pour every bit over the plates. Sprinkle over the seasoning garnish (when it hits the hot juice, it will smell fabulous).
ROASTED POTATOES, PARSNIPS AND CARROTS
I love roasted vegetables. This is an easy and simply delicious recipe by Jamie Oliver. Your veggies will be crisp on the outside and tender on the inside. Yum!
Provided by LifeIsGood
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large).
- Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.).
- Pick the rosemary leaves off the stalks.
- Put the potatoes and carrots into a large pan of salted boiling water on high heat and bring back to a boil. Boil for about 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain the veggies in a colander and allow to steam dry.
- Take the carrots and parsnips out and set aside.
- "Fluff" the potatoes in the colander by shaking it around a little. It's important to do this if you want the yummy crispy bits and edges.
- Put a large roasting pan over medium heat and add the olive oil. Add the garlic and rosemary leaves. Then put all the veggies into the pan with a good pinch of salt and pepper. Stir them around to get them well coated.
- Spread the veggies evenly out into one layer. This is important, so they will roast, not steam.
- Put them into the preheated oven and cook for about 45 minutes to an hour. This will depend on your oven. I like to stir them up at least once while cooking. Watch so they don't burn.
Nutrition Facts : Calories 439.4, Fat 7.7, SaturatedFat 1.1, Sodium 96.6, Carbohydrate 87.8, Fiber 16.3, Sugar 13.8, Protein 8.9
More about "jamie olivers roast potatoes parsnips and carrots food"
JAMIE OLIVER'S BEST ROAST POTATOES - CTV
From more.ctv.ca
THE BEST ROAST POTATO RECIPE | JAMIE OLIVER RECIPE
From jamieoliver.com
JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS
From worldbestcarrotrecipes.blogspot.com
POTATOES AND PARSNIPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS RECIPE
From pinterest.co.uk
PARSNIPS AND CARROTS / 32+ BEST FOOD VIDEOS - JAMIE OLIVER RECIPES
From jamieoliverrecipes.eu.org
JAMIE OLIVER ROAST POTATOES PARSNIPS AND CARROTS
From css-nya.blogspot.com
JAMIE OLIVER ROASTED CARROTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROAST POTATOES AND PARSNIPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN PARMIGIANA & JAMIE OLIVER POTATOES/CARROTS - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER'S ROASTED ROOT VEGETABLES - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER - ROAST POTATOES, PARSNIPS AND CARROTS
From frontend.myfitnesspal.com
ROASTED POTATOES, PARSNIP AND CARROTS (JAMIE OLIVER)
From bigoven.com
PERFECT ROAST VEGETABLES | JAMIE OLIVER - YOUTUBE
From youtube.com
RECIPES FOR TURNIPS AND PARSNIPS : 38+ BEST FOOD VIDEOS - JAMIE …
From jamieoliver.eu.org
INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES | RECIPE ...
From pinterest.ca
JAMIE OLIVER SAYS THAT VINEGAR IS THE SECRET TO PERFECT ROAST …
From goodto.com
ROASTED POTATOES AND PARSNIPS : DOWNLOAD EBOOK RECIPE VIDEOS
From jamieoliverrecipes.eu.org
JAMIE OLIVER | OFFICIAL WEBSITE FOR RECIPES, BOOKS, TV SHOWS AND ...
10 BEST JAMIE OLIVER ROAST CARROTS RECIPES - YUMMLY
From yummly.com
WHAT WINE GOES WITH JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND ...
From delipair.com
JAMIE OLIVER ROAST POTATO WITH PARSNIPS AND CARROTS RECIPE
From ketofoodist.com
JAMIE OLIVER'S ROASTED POTATOES, PARSNIPS, AND CARROTS …
From recipes.sparkpeople.com
CALORIES IN JAMIE OLIVER'S ROASTED POTATOES, PARSNIPS, AND …
From recipes.sparkpeople.com
VEGETABLES RECIPES | JAMIE OLIVER | VEGETABLE RECIPES, ROAST …
From pinterest.ca
JAMIE OLIVERS ROAST POTATOES PARSNIPS AND CARROTS RECIPE YUMMLY
From delipair.com
JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS RECIPE
From in.pinterest.com
JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS RECIPE
From pinterest.ca
OUR BEST EVER ROAST POTATO RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
PORK CHOPS WITH ROASTED PARSNIPS, PEARS AND POTATOES - FOOD
From foodandwine.com
JAMIE OLIVER S ROAST POTATOES PARSNIPS AND CARROTS
From webetutorial.com
JAMIE OLIVER | OFFICIAL WEBSITE FOR RECIPES, BOOKS, TV SHOWS AND ...
From jamieoliver.com
ROAST CHICKEN WITH POTATOES & CARROTS - JAMIE OLIVER
From cdn.jamieoliver.com
ROAST POTATOES, PARSNIPS AND CARROTS | JAMIE OLIVER RECIPES (US ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love