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roast potatoes

Roast Potatoes with Mustard Gravy

Roasted parsnip and carrots are a dream team. Adding the mustard gravy is a simple way to turn the veggies into a very comforting meal.

Prep

15 mins

Cut potatoes in half (wash, don't peel)

Pre-heat oven to 220°C

[start cooking the potatoes while cutting the rest]

 

Cut 1 onion into rings

Cut broccoli into florets

Cut carrots and parsnips into long slices

Cut sun-dried tomatoes into strips

Dice 1 onion and garlic

Cook

10 + 20 mins

pan geel

Cook potatoes

Put in cold water and bring to boil, cook until almost done ~10 minutes

oven

Spread potaotes, broccoli, parsnips, carrots and onion rings on a baking sheet and drizzle with some olive oil

~20 mins at 200°C

frying pan

Sauté onions

medium/high heat ~3 mins

Add paprika powder, cumin, mustard and garlic

~3 mins

Add coconut milk and sun-dried tomatoes

stir and mix and let it heat ~5 mins

Eet smakelijk!

waves

Variations

  • Use (soy) cream instead of coconut milk
  • You can use regular potatoes as well. Just cut them into smaller pieces

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Roast Potatoes with Mustard GravyRoasted parsnip and carrots are a dream team. Adding the mustard gravy is a simple way to turn the veggies into a very comforting meal.Person
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