5/28/2014

Roast Parsnip & Chestnut Salad


A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.

  • Cooking Time Prep 5 mins
    Cook 35 mins
  • Skill Level Easy
  • Servings Serves 5 - 6
Nutrition per serving
  • Kcalories

    131

  • Protein

    3g

  • Carbs

    3g

  • Fat

    3g

  • Saturates

    1g

  • Fibre

    7g

  • Sugar

    8g

  • Salt

    0.1g

Ingredients
  • 500g parsnips, quartered
  • 1 tbsp olive oil
  • 200g pack cooked and peeled whole chestnuts
  • 2 rosemary sprigs, roughly chopped
  • 1 tsp clear honey
  • 140g bag mixed salad leaves (we used watercress, rocket & spinach)
Directions
  1. Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
  2. Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.
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