INGREDIENT

• 1 ½ KG POTATIS
• 6 Parsnips
• 6 CARROTS
• 1 WHOLE GARLIC
• 3 KNOTS FRESH ROSEMARY
• Flake salt and freshly ground black pepper
• COOKING OIL.

WHAT TO DO:

1. WAY OF THE OVEN 200 GRADER.
2. SCALE ROTSAKERNA IF YOU WANT, SHARE THIS LONG ON THE LENGTH AND potatoes 4 PARTS.
3. Garlic is REALLY not scaled BUT IT CAN BE DONE THAT MAN WANTS.
4. ADD POTATOES AND CARROTS IN A PAN WITH LIGHT SALTED BOILING WATER.
5. COOK I 5 MINUTES AND DO LATE IN parsnip, LET'S COOK MORE 4 MY.
6. LET ALL DRAIN IN A STRAINER UNTIL ALL LIQUID steamed AWAY.
7. ADD PARSNIP and carrots in an oiled baking dish with the garlic TOGETHER AND ROSEMARY.
8. Fluff the potatoes in colander WELL! (WHEN DO THEY HAVE A GOOD crispy crust SEN).
9. TOP potatoes FORM AND SEASONING WITH SALT AND PEPPER, PIPES AROUND WELL AS ALL COVERED BY THE OIL.
10. SPREAD OUT IN STOCK AS THEY ARE ON THE TOP OF EACH OTHER.
11. SET THE OVEN CA 1 Hour or until they see crispy & FINE PRINT.

ENJOY !!