Roasted stew with parsnip

Name: roasted stew with parsnip
Total time: 65 min
Yield: 4
Ingredients: 800 gram sweet potatoes; 500 gram parsnip; 300 gram winter carrot; 2 onion; 2 toes garlic; 1 tablespoon thyme leaves; 3 tablespoon olive oil

Ingredients

Directions

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