Stir fried roots with potatoes: Difference between revisions
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|title=Stir fried roots with potatoes a British recipe | |title=Stir fried roots with potatoes a British recipe | ||
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|keywords= | |keywords=#bacon #potatoes #stirfriedrootswithpotatoes #wok #parsnip #parsley #sesameoil #onion #blackpepper #fennelbulb #grilled | ||
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|description=This is a simple mix of vegetables that is very adaptable | |description=This is a simple mix of vegetables that is very adaptable | ||
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|TotalCalories = 267 | |||
|PortionCalories = 66 | |||
|DatePublished=31st October 2012 | |DatePublished=31st October 2012 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
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| 1 large [[Carrot|carrot]], peeled and cut into quarters lengthways | | 1 large [[Carrot|carrot]], peeled and cut into quarters lengthways | ||
| 1 [[Parsnip|parsnip]], peeled and cut into quarters lengthways | | 1 [[Parsnip|parsnip]], peeled and cut into quarters lengthways | ||
| 1 whole [[Fennel | | 1 whole [[Fennel bulb]], thinly sliced | ||
| 1 large [[Onion|onion]], peeled and thinly sliced | | 1 large [[Onion|onion]], peeled and thinly sliced | ||
| 2 tablespoons [[Sesame oil|sesame oil]] | | 2 tablespoons [[Sesame oil|sesame oil]] | ||
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{{Template:Albert Bartlett attribution}} | {{Template:Albert Bartlett attribution}} | ||
[[Category:Stir fried]] | [[Category:Stir fried]] | ||
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Revision as of 03:51, 25 July 2016
| Stir fried roots with potatoes | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 66 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 31st October 2012 |
This is a simple mix of vegetables that is very adaptable. Purple Majesty potatoes are available from branches of Sainsbury's.
Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ½ pack (about 600g) Purple Majesty potatoes
- 1 large carrot, peeled and cut into quarters lengthways
- 1 parsnip, peeled and cut into quarters lengthways
- 1 whole Fennel bulb, thinly sliced
- 1 large onion, peeled and thinly sliced
- 2 tablespoons sesame oil
- Handful of flat leaf parsley, chopped to garnish
- Freshly ground black pepper
- 50g smoked lean bacon cut into small pieces (See Variations below)
Method
- Peel and cut potatoes in half.
- Place in a large, lidded pan and cover with cold water.
- Bring to the boil then reduce the heat to medium and simmer for 15 minutes until tender but still holding shape.
- Meanwhile, in a wide non-stick wok/frying pan, over a medium heat, fry the bacon pieces until starting to brown, then remove from the heat and set aside.
- Next, add 2 tablespoons of sesame oil to the wok/frying pan and add the carrots and parsnip slices and sauté over a high heat, stirring continuously for 5 mins.
- Now, add the sliced fennel, onion, a couple of tablespoons of water and season with black pepper, cover and cook over a medium heat for a further 15 minutes until the root vegetables are tender and the onion is transparent.
- Finally, strain the cooked Purple Majesty potatoes and add those and the cooked bacon back into the vegetable mix.
- Mix together and serve immediately with a sprinkling of fresh parsley on top.
Serving suggestions
Good with chicken or grilled fish.
Chef's notes
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk
Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.
#bacon #potatoes #stirfriedrootswithpotatoes #wok #parsnip #parsley #sesameoil #onion #blackpepper #fennelbulb #grilled