Rosemary demonstrates how to dry-roast these delicious vegetables.
By dry roasting potatoes and parsnips you can save lots of fat and unnecessary calories. Rosemary explains why sweet potatoes are particularly delicious dry-roasted. You can dry roast parsnips in exactly the same way.
Quantities given for one serving
Per serving: 85 calories, 1g fat
Prep time 5 mins
Cook Time 40-50 mins
Allow one medium (150g) sweet potato per person. Peel and chop in half, or into quarters if larger.
For parsnips, top and tail and peel each parsnip, cutting off the narrow end to 3 cms. and leave that piece whole. Chop the top half into halves or quarters depending on the size.
- Place in water with a vegetable stock cube and bring to the boil. Cook for five minutes then remove with a slotted spoon and place on a non-stick baking tray.
- Cook without fat at the top of the oven for 40-50 minutes.