Parsnips with baby spinach

Parsnip has a very sweet and nutty taste; cook it this way to bring this out.

Parsnips with baby spinach


Serves 4

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]
Energy 1018kj
Protein 7.6g
Total fat 10g
- saturated fat 1.3g
Carbohydrates 22.8g
- sugars 10.3g
Fibre 17.4g
Sodium 352mg

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