Roast parsnip & chestnut salad

Roast parsnip & chestnut salad

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Cooking time

Prep: 5 mins Cook: 35 mins

Skill level

Easy

Servings

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

Additional info

  • Healthy
  • Dairy-free
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving (6)

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)

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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.

Recipe from Good Food magazine, October 2013

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