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Frosty
Roasted stew with parsnip
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Ingredients
Directions
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Additional requirements: large roasting tray, baking paper, pestle.
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Preheat the oven to 220 ° C.
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Cut the onions into thin wedges and slice the garlic into slices.
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Peel the sweet potatoes, parsnips and winter carrots with a peeler and cut into 3 cm cubes.
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Divide the sweet potato, parsnip and carrot cubes into the roasting tray.
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Place the wedges of onions and slices of garlic in between.
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Sprinkle the thyme with salt and freshly ground pepper and sprinkle with olive oil.
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Cover with a piece of baking paper.
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Slide the roasting pan into the oven and fry the vegetables for twenty minutes.
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Remove the baking paper and fry the vegetables for between fifteen and twenty minutes until golden brown and done.
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Remove the roasting tray from the oven.
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Mash the vegetables coarsely with the pestle and mix them into a coarse stew.
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Serve the stew in deep plates.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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