- 500g carrots
- 1kg potatoes
- 500g parsnips
- 1 broccoli
Parmesan creamed carrots. Boil some roughly chopped carrots till tender. Melt a good knob of butter in a pan. Add the carrots and a handful of thyme leaves. Cook for a few mins till beginning to caramelise. Add a good slosh of cream and parmesan. Bring to a simmer. Blitz with a hand blender till smooth and creamy. Season.
Quick roasties. Thinly slice some potatoes. Toss with plenty of olive oil and seasoning. Lay on a baking tray or two in a single layer. Roast for 30 mins till golden and crisp. Scatter over a handful of finely chopped rosemary leaves.