Directions:
- Slice in half to make these potatoes into bite size pieces, or if small enough leave whole.
- Cut the parsnips julienne and slice out the hard core center.
- Place both potatoes and parsnips into a roasting tin and cover all with a generous splash of olive oil.
- Then cover with plenty of thyme and two large dessert spoons of rock salt and rub around until all is coated.
- Cook in a pre-heated oven at 200° for 35 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.33 Kcal (1061 kJ) | ||
| Calories from fat | 12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 2% | |
|---|---|---|---|
| Total Carbs | 53.33g | 18% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 5.33g | 11% | |
| Amount Per 100 g | |||
| Calories | 76 Kcal (318 kJ) | ||
| Calories from fat | 3.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 2% | |
|---|---|---|---|
| Total Carbs | 16g | 18% | |
| Sugars | 1.2g | 16% | |
| Dietary Fiber | 1.2g | 16% | |
| Protein | 1.6g | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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