ingredients
200g/7oz sweet potatoes, peeled and quartered
200g/7oz parsnips, peeled and cut into chunks
200g/7oz carrots, washed and cut into chunks
110g/4oz red onions, cut into wedges
3-4 cloves of garlic
2 tablespoons olive oil
75ml / 2 ½ oz clear honey
2 sprigs of rosemary, and a little chopped rosemary for garnish
salt and freshly ground black pepper
500g/1lb 2oz packet pasta
800ml / 1 1/3 pint puree
Method of preparation
Preheat the oven to 200C/400F/Gas 6 .
Place all the vegetables and garlic on a baking sheet and drizzle with olive oil and honey. Add rosemary sprigs and season well . Cook for about 20 minutes until all the vegetables are tender and golden.
While the vegetables are in the oven, cook pasta according to package instructions .
Remove the vegetables from the oven , squeeze the cloves of roasted garlic on vegetables and pour into a saucepan.
Add mashed potatoes, bring to boil and simmer gently for a minute or two .
Serve over pasta and garnished with chopped rosemary.
200g/7oz sweet potatoes, peeled and quartered
200g/7oz parsnips, peeled and cut into chunks
200g/7oz carrots, washed and cut into chunks
110g/4oz red onions, cut into wedges
3-4 cloves of garlic
2 tablespoons olive oil
75ml / 2 ½ oz clear honey
2 sprigs of rosemary, and a little chopped rosemary for garnish
salt and freshly ground black pepper
500g/1lb 2oz packet pasta
800ml / 1 1/3 pint puree
Method of preparation
Preheat the oven to 200C/400F/Gas 6 .
Place all the vegetables and garlic on a baking sheet and drizzle with olive oil and honey. Add rosemary sprigs and season well . Cook for about 20 minutes until all the vegetables are tender and golden.
While the vegetables are in the oven, cook pasta according to package instructions .
Remove the vegetables from the oven , squeeze the cloves of roasted garlic on vegetables and pour into a saucepan.
Add mashed potatoes, bring to boil and simmer gently for a minute or two .
Serve over pasta and garnished with chopped rosemary.
0 comments:
Post a Comment