Roast parsnip & chestnut salad

Roast parsnip & chestnut salad

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(0 ratings)

Prep: 5 mins Cook: 35 mins

Easy

Serves 5 - 6
A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal131
  • fat3g
  • saturates1g
  • carbs3g
  • sugars8g
  • fibre7g
  • protein3g
  • salt0.1g
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Ingredients

  • 500g parsnip, quartered
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g pack cooked and peeled whole chestnut
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 2 rosemary sprigs, roughly chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp clear honey
  • 140g bag mixed salad leaf (we used watercress, rocket & spinach)

Method

  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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