Roasted Potatoes, Parsnips and Red Onion

Simple and fluffy roasted potatoes with sweet baby parsnips and red onions.


When I cook I always, for some reason, attempt to feed the five thousand so the quantities I used gave about 7 or 8 servings…even though I was only cooking for 3 people #standard. Obviously, just adjust the quantities to whatever you need. 🙂

Prep: 15-20 mins

Cooking time: 1½ hours

Serves: 6-8

 


Ingredients

AMOUNT

INGREDIENT(S)

4-5 large

Baking potatoes

~250g

Baby parsnips

4 medium-large

Red onions

4-5 tbsp

Vegetable oil (baking or frying)

1 tbsp

Garlic purée

½ tsp

Dried oregano

½ tsp

Paprika

½ tsp

Coarse or fine black pepper

1½ tsp

Salt

 


Recipe

  1. Peel and wash the potatoes and red onions. As baby parsnips are less fibrous than mature ones, there is no need to core them. Just clean and prep them the way you would do with carrots. Roughly chop the potatoes into 2-inch chunks and the red onions into quarters.
  1. Add the vegetables into a large mixing bowl and add the following (amounts shown above):
  • Vegetable oil – enough to evenly coat all the vegetables
  • Garlic purée
  • Paprika – this is non-negotiable!
  • Dried oregano
  • Black pepper – I preferred coarse for this recipe but fine works just as well
  • Salt
  1. Using your hands, massage and mix the herbs and spices into the vegetables until they are all well-coated and the seasonings are all evenly distributed.

The potatoes will need a little longer to cook than the parsnips and red onions – I added the parsnips and red onion to the tray with the “beef” seitan as they both required 1 hour of cooking time and I put the potatoes in a separate baking tray and put it in the oven about 30 minutes earlier.

  1. Place the seasoned potatoes into a baking tray lined with greaseproof paper and fill the tray with vegetable oil up to about ½ centimetre in depth.
  1. Cover the tray with foil making sure the edges are tightly sealed and bake in the oven at 180-200ºc (fan-assisted) for 1 hour*.

*If you haven’t already added the parsnips and red onions to another baking tray, then remove the tray with potatoes from the oven after 30 mins and add them in there. Continue cooking with the tray covered for a further 30 mins

  1. After 1 hour, discard the foil and place the tray back into the oven uncovered and allow to bake for another 30 minutes for the vegetables to crisp up.
  1. Remove from the oven after a total baking time of 1½ hours. Allow to cool and serve.

 

Looking for accompaniments to this dish? Why don’t you try out these recipes:


New Year, New Blog: Welcome to Zarah’s Earth Kitchen!

Hello, and welcome to the blog! Finally! I have been talking about creating this blog for such a long time now and I figured the New Year and the fact that it’s Veganuary would be the perfect time to start. It has taken a little while with a fair amount of effort and planning to achieve the vibe I was hoping for and I just need to say how amazing my parents and little brother have been in helping me pull everything together. Zarah’s Earth Kitchen is finally here and I’m so pleased I get to share all my favourite vegan recipes with you.

new year_sparkle

Since becoming vegetarian and then vegan, the last three years have been a massive learning curve with regards to cooking. Eating and cooking vegan isn’t that difficult but it naturally requires a bit of effort and change initially. Once you become more familiar with plant-based ingredients and know more about substituting, it becomes easier. Click About Me to learn more about why I went vegan.

When I started out, I had wished there was more information on plant-based cooking so I’m hoping the blog will provide a little bit of inspiration for those who are interested in incorporating more vegan meals into their diet but aren’t sure where to start or just need more ideas. The recipes are also aimed at people with varying degrees of skill – so whether you’re an experienced cook or just starting out in the kitchen, hopefully you’ll find these recipes helpful. I would really love to know what you think of the dishes themselves and recipe formats – whether they’re easy to follow or too simple? Have I missed anything key? Did you modify the recipe and how did it turn out? Leave me a comment and let’s chat.

I have so many ideas that I’m very excited about which will be coming up very soon so make sure you’re subscribed to the blog to receive updates every time I post a new recipe and follow me on Instagram, Facebook and Twitter as I’ll be posting there regularly too. If you have any ideas for anything you’d like me to try then let me know. I hope you enjoy these meals as much as I have creating them!

~ Zarah xo

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