Roast parsnip & chestnut salad
Recipe information
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Cooking:
5 min.
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Servings per container:
6
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Source:

Ingredients for - Roast parsnip & chestnut salad

1. 500g parsnip , quartered -
2. 1 tbsp olive oil -
3. 200g pack cooked and peeled whole chestnut -
4. 2 rosemary sprigs, roughly chopped -
5. 1 tsp clear honey -
6. 140g bag mixed salad leaf (we used watercress, rocket & spinach) -

How to cook deliciously - Roast parsnip & chestnut salad

1. Stage

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. Stage

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.