Old MacDonald's Potato Box Recipes
Roasted Root Vegetable Cakes Ingredients 225g/8oz floury potatoes, peeled 110g/4oz carrots, peeled 110g/4oz parsnips peeled 1 onion, peeled and finely chopped 85g/3oz unsalted butter, melted 1 tbsp olive oil ½ tsp thyme leaves ½ tsp sage, chopped salt and freshly ground black pepper Directions 1.Preheat the oven to 190C/325F/Gas 5. Boil the potatoes and carrots in salted water for 6 minutes, drain and grate and set aside. 2. Grate the raw parsnip and mix with the potato and carrot. 3. Meanwhile cook the onion in 55g/2oz of the butter with the thyme and sage until the onion has softened but without colour, about 10 minutes. Allow to cool slightly before combining with the potato mixture. Season to taste. 4.Spoon the mix into a non-stick frying pan and flatten with the back of a spoon. Dribble the top with the remaining butter. Place over a medium heat for 4-5 minutes to brown the base. Place in the oven for about 20 minutes until browned.

Old MacDonald's Potato Box Recipes

Roasted Root Vegetable Cakes

Ingredients

225g/8oz floury potatoes, peeled
110g/4oz carrots, peeled
110g/4oz parsnips peeled
1 onion, peeled and finely chopped
85g/3oz unsalted butter, melted
1 tbsp olive oil
½ tsp thyme leaves
½ tsp sage, chopped
salt and freshly ground black pepper

Directions

1.Preheat the oven to 190C/325F/Gas 5. Boil the potatoes and carrots in salted water for 6 minutes, drain and grate and set aside.
2. Grate the raw parsnip and mix with the potato and carrot.
3. Meanwhile cook the onion in 55g/2oz of the butter with the thyme and sage until the onion has softened but without colour, about 10 minutes. Allow to cool slightly before combining with the potato mixture. Season to taste.
4.Spoon the mix into a non-stick frying pan and flatten with the back of a spoon. Dribble the top with the remaining butter. Place over a medium heat for 4-5 minutes to brown the base. Place in the oven for about 20 minutes until browned.