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Roast parsnip & chestnut salad

Roast parsnip & chestnut salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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.

  • Dairy-free
  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal131
low infat3g
saturates1g
carbs3g
sugars8g
fibre7g
protein3g
salt0.1g
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Ingredients

  • 500g parsnip , quartered
  • 1 tbsp olive oil
  • 200g pack cooked and peeled whole chestnut
  • 2 rosemary sprigs, roughly chopped
  • 1 tsp clear honey
  • 140g bag mixed salad leaf (we used watercress, rocket & spinach)

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2013

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A star rating of 4 out of 5.1 rating
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