1 x Riverview Farms Hot Roast Pork with Crackle
500g x potatoes, peeled
350g x parsnips, peeled & halved lengthways
400g x Kent pumpkin, cut into 2.5cm thick wedges
100g x unsalted butter
10 x sage leaves
Steamed green beans
Sea salt & black pepper
- 1
Cook potatoes in a large saucepan of boiling water for 7-10 minutes until par-boiled. Drain and stand in a colander to cool.
- 2
Preheat oven to 180°C.
- 3
Heat the butter in a frypan over medium-high heat. Once foaming, add sage leaves and toss for 1-2 minutes until crisp.
- 4
Remove leaves with a slotted spoon and transfer to a plate lined with paper towel. Pour off butter into a large roasting tray, leaving behind any dark or browned solids (discard).
- 5
Add potatoes, parsnips and pumpkin to tray and turn to coat in butter. Season with salt and pepper.
- 6
Transfer tray to oven and roast for 35 minutes, turning vegetables over half way through cooking.
