Roast Potatoes with Mustard
Roasted parsnips and carrots are a dream team. Adding the mustard gravy is a simple way to turn the veggies into a very comforting meal. If you don't like mustard you can leave away the whole sauce and serve with mayonnaise.
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Ingredients
4 servings
1 kg
4
4
1
90 g
Baby potatoes
Carrots
Parsnips
Broccoli
Sun-dried tomatoes
400 ml
3 TBL sp
1 tea sp
1 tea sp
2
2 cloves
(Soy) cream
Mustard
Paprika powder
Cumin
Red onion
Garlic
Prep
15 min
- Pre-heat oven to 220°C
- Cut 1 onion into rings and dice the other
- Cut broccoli into florets
- Cut carrots and parsnips into long slices
- Cut sun-dried tomatoes into strips
- Mince garlic
Cook
25 min
Halve the baby potatoes and cook shortly
~5 min
Spread potatoes, broccoli, parsnips, carrots and onion rings on a baking sheet
drizzle with some olive oil, season with salt and pepper, ~20 min at 200°C
Sauté onion
~2 min
Add paprika powder, cumin, mustard and garlic
~3 min
Add (soy)cream and sun-dried tomatoes
taste and add salt and pepper if needed ~5 min
Serve the roasted vegetables with the sauce
This is a recipe from the Fork Ranger book
