Something for the Weekend (It’s almost Christmas!!!)

So less than two weeks until the big day! That means time for just two more recipes, and it only makes sense to give you the staples of a great British Christmas dinner. So this week it’s roast potatoes and parsnips, and next Thursday it will be stuffing. As with all our recipes, these are great staples to have in your repertoire, not least for Sunday roasts!

Roast Potatoes & Parsnips


Serves 6-8
Preparation time: parsnips – 1hour 15 minutes; potatoes – 1 hour 40 minutes

1 or 2 medium parsnips per person
Enough potatoes to serve 3-4 chunks of potatoes per person
Vegetable oil
Salt and pepper

  • Preheat the oven to 375F.
  • If large parsnips are the only ones available, you will need to cut out tough core before slicing the parsnips into finger-sized pieces. Try to make them as even as possible so they will cook evenly.
  • Toss the parsnips in good vegetable oil and season with salt and pepper.
  • Bake in an ovenproof dish or baking tray, turning them about every 20 minutes to prevent them from drying out and burning, for about 1 hour, or until they are slightly brown and tender. The parsnips will taste much sweeter when they are soft and slightly caramelized, although they are also delicious if you let them crisp up a little, but it’s up to you.
  • To prepare the potatoes, peel and cut them into the size you would like them. Remember: the smaller they are, the faster they will cook.
  • Put the potatoes and 1 teaspoon of salt into a saucepan with enough water to cover them, and bring them to a boil. Boil for 5 minutes, then drain them and pat off any excess water.
  • At this point, it is nice to roll the potatoes in flour, salt and pepper before coating them with vegetable oil. This is only good when you are roasting the potatoes in the same pan as your roast meat. If you are cooking them separately, you should follow the same procedure as that for the roast parsnips, but the potatoes will take a little longer to cook – depending on how big they are, they should roast for 1 1/2 hours, or until they are crispy and brown on the outside and soft on the inside.

All our recipes are available in our cookbook ‘Tea & Sympathy: The Life of and English Teashop in New York’. Now out of print, we have a few copies left in-store (psst. they’re cheaper than on Amazon). Great gifts for any fans of T&S or good British cooking, there is still time to ship for Christmas. Get in touch by email (, or on the phone (212-989-9735), if you’d like to purchase a copy.

And make sure you tune in next week for our stuffing recipe!

3 thoughts on “Something for the Weekend (It’s almost Christmas!!!)

  1. Pingback: Traditional British Stuffing: Something for the Christmas Weekend | Tea & Sympathy

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