Parsnips, carrots, potatoes & cabbage

This scrumptious mix of veg will leave you stuffed! Tasty charred cabbage with mouth watering roasted potatoes, parsnips and carrots. Psst... This recipe is so delicious you should hide it - otherwise it wont make it to the table!


From your groceries box:
Half of the cabbage
2 parsnips
4 potatoes, peeled (keep the peelings for use in another recipe)
2 carrots
1 tomato
Red cabbage

From your cupboard:
Garlic (clove or paste)
Mixed whole spices


Char the half cabbage in a frying pan on a medium heat. Cut potatoes into chunks and then par boil them for 12 minutes. Cut the carrots into thick batons and boil them in salted water.

To braise the cabbage: finely slice a quarter of the red cabbage and braise for an hour with 1tbsp of mixed whole spices, 1 cup (240ml) vinegar, 1/3 cup (75g) sugar. Add salt to taste.

Roast the parsnips with oil, garlic and salt for 15-18 minutes. Roast the carrots, tomato and potatoes separately.

Serve the vegetables together with the cabbage on the side. Delicious with gravy, Yorkshire pudding and a meat of your choice.