Kumara and Root Vegetable Roast

2 large carrots
2 medium parsnips
1/2 large white Korean radish (daikon)
1/2 large kumara
2 medium boiling potatoes
2 tbsp melted unsalted butter
1 tbsp chopped fresh rosemary
1/4 cup extra virgin olive oil
1 tbsp sea salt
1 tbsp freshly ground black pepper
1/4 cup grated parmesan cheese
2 tbsp chopped flat leaf parsley

Cut vegetables (except the potatoes) into medium bite-sized pieces, around the same size so they cook evenly in the roasting pan. Set aside in roasting pan.

Set oven to 325F or 163C

Put whole potatoes in medium pot and fill with water, with enough water to cover the potatoes with at least 3 cm over the top. Throw some salt into the water, cover and bring to boil. Once the water is at rolling boil, uncover and set heat at low for another 10 minutes, making sure the potato does not cook down too softly. Remove potatoes from water, set in cold water to stop cooking and remove skin. Cut potatoes into same sizes as other vegetables and throw into roasting pan.

Take olive oil and pour over the vegetables, using hands to toss and evenly coat each piece. Throw in salt, pepper, parmesan cheese and rosemary. Toss until ingredients are evenly coated with spices and cheese. Put in oven and roast until golden brown and soft, which will take about 30 minutes.

Remove vegetables and place in serving bowl or plate. Finely chop flat leaf parsley and sprinkly over top, then drizzle with butter. Enjoy!