Carrot and Potato Roast
Potato, carrot and parsnip are a dream team. The caramelized carrot and crispy potato and parsnip wedges are delicious with mayonnaise. The salad adds some freshness and protein.
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Ingredients
4 servings
800 g
4
3
1
150 g
400 g
50 g
Potatoes (waxy)
Carrots
Parsnips
Pear
Lamb's lettuce
Canned lentils
Pumpkin seeds
4 TBL sp
1 TBL sp
1 tea sp
1 tea sp
Mayonnaise
Olive oil
Mustard
Balsamic vinegar
Prep
5 min
- Pre-heat oven to 200°C
- Cut potatoes into wedges
- Cut carrots in half lengthwise
- Cut parsnips into wedges
- Cut pear into quartered slices
Cook
45 min
Spread potatoes, parsnips, and carrots on a baking sheet
drizzle with some olive oil, season with salt and pepper, ~45 min at 200°C
In the meantime, mix together the lamb’s lettuce, lentils, pear and pumpkin seeds
drain lentils before adding
In another bowl, mix the olive oil, mustard and balsamic vinegar to create the salad dressing
season with salt and pepper
Serve the roasted potato, parsnip and carrot with mayonnaise and the salad
This is a recipe from the seasonal calendar
