Franconia Root Vegetables

From The Vegetarian Cookbook

• 6 large boiling potatoes,peeled
• 500g small carrots, scraped
• 500g small turnips,peeled,
• a dozen small white onions, peeled
• 100ml olive or vegetable oil
• a knob of unsalted butter
• 1 tsp thyme
• 100g parsley
• salt and pepper to taste

Cook potatoes in boiling water for 12 minutes. Drain and cut into quarters.

Cook carrots, turnips, and onions in boiling water until barely tender (10 to 15 minutes, depending on size). Drain, instantly cool under running water, and set vegetables aside.

Place potato quarters in oil and butter and turn them to coat. Place in oven and roast for 45 minutes, turning every 10 minutes or so to brown all sides evenly. Add carrots, turnips, and onions and sprinkle with thyme, salt, and pepper. Continue roasting and turning frequently until vegetables are tender and evenly browned (about 15 minutes longer). Drain excess oil, serve sprinkled with parsley.