Baked Potato, Parsnip and Carrot Side Dish
6 servings
80 minutes
This side dish of oven-baked potatoes, parsnips, and carrots is a true embodiment of comfort and the traditions of European cuisine. Simple yet noble ingredients come together in a harmonious ensemble of flavors: the sweetness of carrots, the nutty undertone of parsnips, and the soft, slightly crispy texture of potatoes. Rosemary and garlic add aromatic depth to the dish, while baking in the oven reveals the natural caramelized sweetness of the vegetables. Historically, such dishes emerged as a way to highlight the natural flavor qualities of seasonal vegetables, and today they remain a versatile complement to meat or fish. An ideal choice for a cozy family dinner, it warms not only the stomach but also the soul.
1
Preheat the oven to 200 degrees. Clean the vegetables, cut the large ones in half lengthwise, break the garlic into cloves without peeling, and slightly crush them with the flat side of a knife. Separate the rosemary leaves from the stems.
- Potato: 1.2 kg
- Parsnip: 6 pieces
- Carrot: 6 pieces
- Garlic: 1 head
- Rosemary: 3 pieces
2
Drop the potatoes and carrots into boiling salted water in a large pot. Bring to a boil, cook for 5 minutes, add the parsnip, and cook for another 4 minutes. Drain the vegetables in a colander, set aside the carrots and parsnip. Dry all the vegetables.
- Potato: 1.2 kg
- Parsnip: 6 pieces
- Carrot: 6 pieces
3
Pour a couple of tablespoons of olive oil into a large baking tray, add garlic and rosemary leaves, place the vegetables on the tray, add salt, pepper, and mix everything. Ensure all vegetables are coated in oil. The vegetables should be in a single layer on the tray. Place in the oven for an hour and cook until browned. Serve with meat dishes.
- Garlic: 1 head
- Rosemary: 3 pieces
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: to taste