Dry Roast Potatoes & Parsnips

Tasty yet low fat!

1. Choose medium potatoes of an even size. Peel the potatoes and parsnips and par-boil in two separate saucepans in vegetable stock.

2. Drain and place on a non-stick baking tray. Sprinkle lightly with salt and bake in a preheated oven at Gas 6/200C/400F for 1 hour.

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