Roast parsnip & chestnut salad recipe | Good Food
A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Measuring spoon
- Spoon
- Serving platter
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)
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