Roasted Potatoes, Parsnips & Carrots
(Serves 8)

3 large baking potatoes (peeled)
3/4 lb. parsnips (peeled)
3/4 lb. carrots (peeled)
4 T vegetable oil for coating
few springs of fresh rosemary or thyme
1 T Kosher salt
pepper

Preheat oven to 375. Cut peeled potatoes, parsnips, and carrots into large chunks. Toss them in a large bowl with the oil, herbs, salt and pepper. Turn them out in a single layer on a shallow roasting pan and cook, tossing them halfway through, till tender, about 45-50 minutes.

If you’re also preparing roast beef, you can skip the oil, herbs, salt and pepper. About 50 minutes before the beef is finished, drop the vegetables into the roasting pan, coating them with the beef’s drippings and fat. Yum. Bake till roast is finished. 

Tips & Glossary: New England

Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under our Devonshire Scones. All use pasturized cream; try to avoid "ultra" pasturized.

Ginger:  dried ground ginger is far more potent than freshly grated from the root.   Sweet dessert recipes call for ground powder.  If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. 

Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name.

Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for.