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Baked Potatoes And Parsnips

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Ingredients

750 g (1 lb) parsnips
500g (1 lb) small baking potatoes
Salt and pepper
1 small onion
75 ml (3fl oz) hot chicken or vegetable stock
60 g (2 oz) butter
Rosemary sprigs, to garnish

Details

Serves: 4


Method

1 Preheat oven to 180°C (350°F/ Gas 4). Peel and thinly slice parsnips and potatoes.


2 Put the potatoes in a saucepan of cold salted water. Bring to the boil and cook for 2 minutes with the lid off. Drain well.


3 Layer half the potatoes and parsnips in an ovenproof dish. Finely slice the onion and add three-quarters to the dish. Cover with remaining potatoes and parsnips.


4 Pour over the hot stock, then sprinkle with remaining onions. Melt the butter, pour over onions and season lightly with salt and pepper.


5 Bake in the oven for 1¼-1½ hours until golden. Garnish with rosemary sprigs.

COOK'S TIP:- Don't be tempted to prepare this dish too far in advance as the potatoes and the parsnips tend to discolour if left too long before cooking. Once cooked it will keep well without spoiling.

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