Naughty tasting roast potatoes, carrots and parsnips, any day of the week
Sundays are comfort food days. To me, nothing says Sunday like staying in your PJs all day, watching movies with the littles cuddled into a blanket, whilst the smell of roast pork in cider drifts lazily through the house. As yummy as proper roast potatoes are, however, they do take time, and sometimes, time is not a commodity we have to spare.
Take today for instance. Its Mother’s Day, but someone decided it would be great for the clocks to go forward on this most sacred lie-in entitlement of the year. Aldi has also got on their craft sale, so of course I had to pop down to check out (read: buy all) the wool on offer for a project I will definitely complete (read: never complete). After a visit to the hospital for a routine appointment that ran an hour late (seriously; who runs clinics on a Sunday?!?) and a Saturday spent bagging baby clothes for an NCT sale, I am way too tired to do much more than curl up on the sofa and game. So after grabbing some reduced produce in M&S, I’m going to do just that.
Quite often midweek we’ll be this tired too, but still crave comfort food to refuel. We’ll have a smaller piece of meat or fish with (what we’ve named) Lazy Roast Veg. These delicious root veggies combined with carrots and parsnips only take 35 mins from raw in the Air Fryer, and don’t require parboiling. While not as melt in the mouth as pork fat boiled tatties (or the good old traditional goose fat), these easy-peasy roasties are a scrumptious alternative, with the mix of olive oil and butter giving a rich flavour, yet crisp texture.
My bonus, eco-friendly cost saving tip this recipe: safe your veggie peelings. Pop your skins, stems etc into a tub in the freezer, and once you have accumulated a good amount you can easily make a tasty vegetable stock (if you have a pressure cooker, this is even easier).
- 1 teaspoon Butter
- 1 teaspoon Olive Oil
- 1 Sprig Rosemary
- 4 Garlic Cloves
- 2 Potatoes
- 2 Carrots
- 2 Parsnips
- Peel the vegetables
- Cut all the veg into equal size chunks and throw into the air fryer
- Lightly crush the garlic cloves with the back of the knife, and add to the air fryer (whole, in skins)
- Add in the oil and butter. Strip the rosemary leaves and add to the bowl. Cook for 35 minutes, until golden brown.
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g