Rosemary potatoes and root vegetables: Ingredients

2 handfuls chantenay carrots, skin on

1 parsnip, quartered, skin on  

8 baby new potatoes, skin on

1 tbsp. chopped fresh rosemary

1 tbsp. sage/thyme

1 tbsp. chopped rosemary

1 tbsp. olive oil

Salt and pepper

Rosemary potatoes and root vegetables: Method

  1. Parboil the potatoes and parsnips for 10 mins in salted water.
  2. Add to a baking tray with the carrots, oil, herbs, salt and pepper.
  3. Cook at 220 for 35-45 mins (while the turkey is cooking on high).

Rosemary potatoes and root vegetables: Gut facts

Fibrous potatoes with a twist

The skins on the potatoes have purposely been left on to add additional fibre to the dish. In fact, the majority of fibre is concentrated in the skin, so try not to throw this gut friendly part away.

Leftovers may offer even more health benefits. It’s interesting to note that when potatoes are cooked and then chilled, they contain more resistant starch then when hot or reheated.

Resistant starch is basically part of the potato, which resists digestion within the small intestine. This means that it reaches the large intestine intact. It is then fermented by our gut bacteria, which produce a by-product called short chain fatty acids, such as butyrate. These fatty acids are thought to have protective effects on our gut.

Try using leftovers to make a tasty potato salad for a good dose of healthy resistant starch.