Serves 4, generously, from 19p each. See the full shopping list here.
500g parsnips, 40p (40p/500g, Perfectly Imperfect at Tesco)
700g carrots, 28p (41p/1kg at Tesco)
a little lard or cooking oil, 2p (see shopping list)
a pinch of mixed dried herbs, 2p (30p/18g, Asda)
a pinch of salt, <1p
a little black pepper, <1p
juice from the canned mandarins, optional (see shopping list)
First peel your parsnips and carrots, and set the peels to one side in a mixing bowl with a little cold water and a dash of lemon or vinegar to keep them from browning – you’ll be using these in your stuffing roast later!
Pop the carrots and parsnips in a large saucepan, and salt generously. Bring to the boil, then reduce to a simmer. Cover and simmer for 12 minutes.
Drain – reserving the water to reduce for your gravy later – and transfer to a roasting tin. Add the juice from the mandarin can, if using, and lard or oil. Season with salt and pepper, and a pinch of mixed dried herbs.
Bake in the centre of the oven at 190C for 45ish minutes – with a jiggle halfway through to evenly caramelise and re-baste in the fat and citrus juices.
Once finished, they will keep in the bottom of the oven for up to 45 minutes, or can be removed and returned for 10-15 minutes to warm through to serve.
A version of this menu was originally devised and developed for The St Giles Trust Pantry, registered charity number 801355. You can support their vital work by texting PANTRY to 70460 to donate £5.
Click here for my books! All text copyright Jack Monroe.
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