White vegetables don't have to be boring, as you'll see in this dish, which is the ultimate combination of the best of the fall harvest. Potatoes and parsnips continue to cook after draining, so if you're preparing this dish ahead of time, cool the vegetables quickly by spreading them on a baking sheet.
- Portion size 5 servings
- Credits : Canadian Living Magazine: October 2013
- 225 g mini potatoes halved
- 225 g parsnips peeled and cut in 3/4-in (2 cm) chunks
- 2 cups cauliflower florets
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 1/2 teaspoon chopped fresh thyme
- 1 1/2 teaspoon butter melted
- 1/4 teaspoon each salt and pepper
MethodIn large pot of boiling lightly salted water, cook potatoes until slightly tender, about 4 minutes.
Add parsnips; cook just until potatoes are tender, about 4 minutes. Drain well; let cool slightly. Toss with cauliflower.
Make-ahead: Refrigerate in airtight container for up to 24 hours; add 10 minutes to roasting time.
In large bowl, combine potato mixture, garlic, oil, thyme, butter, salt and pepper. Spread on foil-lined rimmed baking sheet. Bake in 425 (220 C) oven, turning once, until golden and cauliflower is tender, about 20 minutes.
Nutritional facts per each of 5 servings: about
- Fibre 4 g
- Sodium 365 mg
- Sugars 3 g
- Protein 3 g
- Calories 124.0
- Total fat 4 g
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
- Iron 8.0
- Folate 25.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 47.0