Garlic & rosemary roast vegetables - Recommended Recipe!

Garlic and rosemary roast vegetables - serves 8, preparation 15 minutes, cooking 50-60 minutes.

Ingredients
1kg Maris Piper potatoes
4 parsnips
4 carrots
4 tbsp olive oil
6 cloves garlic
Few sprigs of rosemary, washed
Salt & pepper

Method

1. Peel the potatoes and parsnips and cut into quarters.  Halve the carrots.  Boil potatoes in salted water for 12 minutes, adding the parsnips to the pan for the last 3-4 minutes.  Drain the vegetables and shake them in the pan until fluffy.  Set aside.
2. Heat a roasting tin on the hob with the oil and add potatoes, parsnips, carrots, unpeeled garlic cloves and rosemary.  Sprinkle with salt and pepper.  Roast at 200C/Gas 6 for 45-50 minutes.

Source - Morrisons instore magazine.

Ryvita Recipe Reviews (2)

Well, here's the second instalment of the fabulous recipes from Mark Sargeant & Ryvita.  They are both seasonal toppings for the crispbreads - the first as a light breakfast and the second as a light lunch.

Ryvita Fruit Crunch crispbread with banana, yogurt, honey, basil & passion fruit is a quick and easy light breakfast for a great start to your day.  I actually substituted the passion fruit for strawberries as, believe me, trying to find passion fruit in my small town was a major feat - a bit too tropical for a small Welsh town!  The passion fruit/strawberries are used to flavour the yogurt & make a simple coulis so any soft fruit you can get your hands on will work just fine... also it depends on the flavours you want to use for variety.  Next time I'm on my travels to the "big town", I will definitely pick up a couple of passion fruits to redo the recipe again!

 

The flavours of the fruits with the honey & basil fitted very well together and even my children (both under 8 years old) gave this the thumbs up!

The second recipe used the Mediterranean Herb Crispbread with Sardine Escabeche.  This recipe took a bit more in the way of preparation, with lots of thinly slicing to be done but it is worth the effort.  The marinade of red wine vinegar, orange, thyme, rosemary, bay, garlic, parsley & chilli gently pickles the fennel, carrot and onion and is lovely with the sardines... in fact, any oily fish would be great to use in this recipe.

I think this recipe is most suited to eating "al fresco" sat on a sun terrace on a warm afternoon... at the moment, a wet and windy Wales will have to do but it definitely gave a Mediterranean feeling to my afternoon.  The flavours from the crispbreads paint a perfect picture of the Med and the tastes most associated with the area.

I've really enjoyed working "with" Mark Sargeant - even if from afar!  But it has shown that a normal housewife and mum can create great looking and tasting foods in a normal kitchen with (mostly!) store cupboard ingredients!  "Come Dine With Me" here I come!

And of course, innovative ways to use the underestimated Ryvita Crispbread - a great source of fibre with great new flavours for family life!