Recipes

Roast Potatoes, Parsnips and Shallots with Pancetta and Bay Leaves

Ingredients:

• 1.5kg Potatoes, medium sized, peeled
• 900g parsnips, medium sized, peeled
• 2 tbsp plain flour
• 1 tbsp fresh thyme, chopped, plus a few sprigs
• 6-8 tbsp Oleifera rapeseed oil
• 12 shallots, peeled
• 200g pancetta, roughly chopped
• 6 whole bay leaves
• Sea salt and black pepper

Preparation:

• Preheat oven to 200°C/Gas 6

Method:

• Cut any large potatoes in half and all of the parsnips in half lengthways, cook the potatoes in boiling salted water for 8 minutes or until par-boiled. 
• Meanwhile cook the parsnips in the same way in another pan for 4 minutes. 
• Drain the potatoes well then return to the pan and cover, shake the pan to roughen the edges of the potatoes.
• Drain the parsnips and toss them in the flour, chopped thyme and seasoning.
  Pour the Oleifera rapeseed oil into a large roasting tin and heat in the oven; you need around 1cm of oil in the tin. 
• Add the potatoes and turn them over in the oil using a slotted spoon.
• Roast uncovered for 15-20 minutes, remove the tin from the oven and turn the potatoes, add the parsnips and shallots and turn them in the oil too.
• Roast for a further 35-40 minutes then turn all of the vegetables again, add the pancetta.
• Increase the heat to 220°C/Gas 7 for a further 15-20 minutes, adding the thyme sprigs and bay leaves for the final 10 minutes. 
• Sprinkle with a little sea salt and black pepper and serve immediately.