Roasted parsnips, leeks, cauliflower, cabbage & fennel with green lentils recipe – Recipe
Ingredients - 14 oz (400 g) Parsnips - 1 medium Fennel Bulb - 5–6 tbsp Olive Oil - 3 tbsp Brown Rice Syrup - 1 medium Cauliflower - 2 small Leeks - 1 small
Ingredients
- Parsnips: 14 oz (400 g)
- Fennel Bulb: 1 medium
- Olive Oil: 5–6 tbsp
- Brown Rice Syrup: 3 tbsp
- Cauliflower: 1 medium
- Leeks: 2 small
- Cabbage: 1 small pointy
- Fennel Seeds: 1 tsp
- Lentils: 1 x 400-g/14-oz can green
- Sea Salt
- Black Pepper: freshly ground
- Dill
- Olive Oil: ⅓ cup plus 1 tbsp (100 ml) extra virgin
- Mustard: 1 oz (25 g) grain
- Apple Cider Vinegar: 2 tbsp (30 ml)
- Caster Sugar: ½ oz (15 g)
- Lemon Zest: 1
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