Me again!

[EvianBaby]

Roasted parsnips - can I just bung em in with the spuds? How long do they take?

[DTCwordfan]

yep - fortyfive to an hour depending what you are roasting at.

I usually chip and roast them, drizzle of oil and fresh black pepper.

[EvianBaby]

What do you mean by depending on what I'm roasting? I was just gona slice them in half. Won't be adding anything to them though, they are about the only veg my nephew likes and I wouldn't want to put him off by adding anything.

[DTCwordfan]

your roasting temperature....... I would cut them in two and then the fat half split again.

[EvianBaby]

Ooohhhh. I see. Lamb. I cooked it perfectly last time. If only I could remember what temp I used...

[tonyav]

Mmmmm, roast parsnips, absolutely delicious.

[4getmenot]

i par boil them for 5 minutes, then fluff up.

[bednobs]

they take less time than spuds

[DTCwordfan]

Roast Lamb

Medium to large joints –

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 30 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:

Rare – 20 minutes per Kg (9 minutes per pound)
Medium – 30 minutes per Kg (14 minutes per pound)
Well Done – 40 minutes per Kg (18 minutes per pound)

4. Remove the joint from the oven and rest for 20-30 minutes before carving.

4 is crucial......lets the meat rest - cover with some foil and then a tea towel.

[humbersloop]

And don't forget the cauliflower cheese!

[EvianBaby]

Thanks DT, that sounds pretty much exactly what I did last time.

Two packets of cauli cheese waiting ready in the fridge :)

[webbo3]

par boil for 10-15 mins and roast at 180oC for 20-25 mins, salt and pepper when you put them in and during the last 10 mins add a drizzle of honey.


Dave.