Roast Potatoes with Mustard Gravy
Roasted parsnip and carrots are a dream team. Adding the mustard gravy is a simple way to turn the veggies into a very comforting meal.
Ingredients
4-5 servings
1 kg
3-4
3-4
1 ca.
90 g
Baby potatoes
Carrots
Parsnips
Broccoli
Sun-dried tomatoes
400 ml
3 TBL sp
1 tea sp
1 tea sp
2 TBL sp
2
2 cloves
Coconut milk
Mustard
Paprika powder
Cumin
Olive oil
Onion red
Garlic
Prep
15 min
- Cut baby potatoes in half (wash, don't peel)
- Pre-heat oven to 220°C
[start cooking the potatoes while cutting the rest] - Cut 1 onion into rings
- Cut broccoli into florets
- Cut carrots and parsnips into long slices
- Cut sun-dried tomatoes into strips
- Dice 1 onion and garlic
Cook
25 min
Cook potatoes
Put in cold water and bring to boil, cook until almost done ~10 minutes
Spread potatoes, broccoli, parsnips, carrots and onion rings on a baking sheet and drizzle with some olive oil
~20 min at 200°C
Sauté onion
medium/high heat ~3 min
Add paprika powder, cumin, mustard and garlic
~3 min
Add coconut milk and sun-dried tomatoes
stir and mix and let it heat ~5 min
Variations
- Use (soy) cream instead of coconut milk
- You can use regular potatoes as well. Just cut them into smaller pieces (and probably peel)