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Roasted Carrots, Peas & Parsley

Course Dinner, Lunch, Vegetarian
Cuisine Dutch, Sustainable
Keyword Comforting
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 2 servings

Equipment

  • Blender
  • Oven

Ingredients

  • 8 Carrots
  • 4 Potatoes
  • 1 glove Garlic
  • 40 gram Butter
  • 100 gram Peas
  • Bunch of Parsley
  • 200 ml Stock
  • 100 ml Cream
  • 1 Onion

Instructions

  • Preheat the oven on 200 degrees celsius or 392 degrees Fahrenheit.
  • Cut the potatoes in big cubes, the carrots in half and the garlic glove in thick slices.
  • Boil some water, and cook the carrots and potatoes for about 5 minutes. Place the peas in a fine sieve above the water (also for about 5 minutes).
  • Oil a oven dish, and place the drained potatoes, carrots and the glove of garlic in there. Pour in some extra olive oil, salt & pepper and mix well. Bake for about 35 minutes.
  • In the meanwhile, for the sauce; cut the onion in rings and the parsley in 3cm pieces. Heat up a baking pan to a medium heat and add the butter. Then add the onion rings, and fry till soft. Add the parsley and stock and let it cook for 5 minutes. Add the cream and turn off the heat. Blend the sauce till smooth, and pour though a fine sieve. When you are ready to serve, you can heat up the sauce.
  • When the potatoes and carrots are almost crispy and golden, add the peas to roast them shortly as well. This just needs to be done for a few minutes.
  • Time to serve! Pour the reheated sauce on the plate, add the roasted vegetables and top off with some fresh parsley.