Potatoes, parsnips and beetroot are the stars of this one-pot wonder – a great way to use up leftovers from your roast dinner. It’s the perfect winter warmer and super-simple to make
Serves: 4
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 2tbsp olive oil


    • 1 onion, peeled and cut into rings


    • 2 cloves garlic, peeled and crushed


    • 300g (10oz) roast potatoes and parsnips (total weight)


    • 2 cooked beetroot (about 350g/12oz), cut into wedges


    • Salt and freshly ground black pepper


    • Handful of chopped fresh parsley






    1. Heat the oil in a large, heavy-based pan and add the onion rings. Cook for a few mins to soften them, then add the garlic, potatoes and parsnips. Cook for 5 mins.


    1. Add the beetroot. Season well and cook for 5 mins, stirring from time to time. Serve sprinkled with the chopped parsley.



Nutritional information per portion



fat 9.0g saturates 1.0g calories 210(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.