Florentine Potatoes And Parsnips

• 1.2kg (6) potatoes, peeled
• 750g (3) parsnips, peeled
• 50g unsalted butter, cut into chunks
• 2 Tblsp olive oil
• 2-3 rosemary sprigs, leaves picked
• 1 tsp honey
• 6 bacon rashers, chopped

1. Place a large pan of salted water over high heat and bring to the boil. Preheat oven to 200C. Cut the potatoes and parsnips into 3cm cubes then parboil for a few minutes. Drain and steam dry, tossing the pan to roughen the edges, then transfer to a roasting pan.
2. Scatter the chunks of butter around the vegetables in the pan. Drizzle with olive oil and season well. Mix everything together and spread it out into one even layer in the roasting pan. Pop in the oven for 30 mins turning halfway through.
3. Remove from the oven and scatter over the rosemary. Drizzle over the honey and scatter of the bacon. Toss together and return to the oven for 15-20 mins until golden.

potatoes, parsnips, unsalted butter, olive oil, rosemary, honey, bacon rashers

Taken from www.epicurious.com/recipes/member/views/florentine-potatoes-and-parsnips-52712471 (may not work)