3 hr 30
By Katy Holder
These vegetables are a great accompaniment to so many meals. This dish is particularly useful if you need your oven to cook other dishes. The ingredients can easily be doubled to serve more.
Trim the parsnips and peel. Halve lengthways and remove the core from the top part. Quarter the parsnips if they are particularly large, or leave in halves.
Heat 2 tablespoons of the oil in a large frying pan over medium heat and fry the parsnips, carrots and potatoes (in batches if necessar