Use as part of a tapas selection or increase this recipe for a tasty family dish.
4 parsnips, peeled and sliced lengthways into quarters or halves
¼ cup sage and onion marmalade (gluten free)
¼ cup canola oil
½ cup pea sprouts
1-2 Tbsp chopped chorizo sausage (gluten free)
Preheat oven to 180˚C.
Place parsnips on a baking tray.
Mix sage and onion marmalade and oil together. Drizzle over parsnips and toss gently. Cook for 45 minutes, or until tender.
Place parsnips on pea sprouts and serve sprinkled with chorizo.
For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.9g|