Spicy Roasted Parsnips and Potatoes

This is a variation on the traditional roasted potatoes: The vegetable stock gives it a hearty flavour with an added zing of chili. The recipe also works without the parsnips, though the sweetness of the parsnips adds an additional interesting flavour to the mix.

2 parsnips
4 large potatoes
olive oil (mild), vegetable soup powder, chili (in oil if possible), salt

Peel the potatoes and clean the parsnips, and cut both into chunky pieces.
In a small bowl mix some oil, vegetable soup powder and chili to taste and mix it with the potatoes and parsnips, making sure all chunks are evenly covered.
Bake in an oven at around 170C for 45 minutes to 1 hours until crispy on the outside and lightly browned.
Before serving, sprinkle with some salt.



Photo credit: .michael.newman..