Parsnips with baby spinach
Parsnip has a very sweet and nutty taste; cook it this way to bring this out.
3 medium parsnips, sliced into thin sticks
1 tsp coriander seeds
2 tsp mustard seeds
canola oil spray
5 handfuls baby spinach
8-10 cherry tomatoes, halved
2-3 Tbsp vinaigrette e.g. balsamic
Preheat oven to 200°C.
Place parsnip, coriander and mustard seeds on an oven tray. Spray with oil.
Bake in preheated oven for 20-25 minutes.
Place baby spinach on a serving platter.
Add parsnips and tomatoes.
Drizzle vinaigrette over and gently toss the salad.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.3g|