Ingredients
* 4 medium potatoes, peeled
* 1 medium carrot, scrubbed
* 8 ounces (250 grams) cooked peeled chestnuts
* 1 medium bunch of fresh sage
* 1 medium bunch of fresh basil or two large pinches of dried basil
* 50 grams (2 ounces, ½ cup) fresh cranberries OR 4 tbsp cranberry relish.
* Salt and pepper to taste.
Directions
1.
1. Chop the potatoes, parsnips, carrot and onion into chunks about 2 cm (3//4 inch) long.
2.
2. Preheat the oven to 225 deg C (425 deg. F, Gas Mark 7)
3.
3. While the oven is heating, take a heavy roasting tin and heat the olive oil in it on top of the hob till the oil is hot.
4.
4. Add the chopped vegetables and fry in the roasting pan until they start to go brown.
5.
5. Transfer the roasting pan to the oven and roast the vegetables while you quarter the chestnuts and chop the herbs finely.
6.
6. Baste the vegetables, and add the chestnuts and herbs, and the cranberries if used. Add salt and pepper to taste.
7.
7. Roast until all is brown, basting occasionally.
8.
8. Transfer into 4 individual bowls.
9.
9. If cranberry relish is used instead of the fresh cranberries, this is the time to add a tablespoon of cranberry relish to the top of each bowl.
