Roast parsnips and yams

Delicious served together, either hot, or add to mesclun as a salad.

Roast parsnips and yams


Serves 6

12 yams
4 parsnips, sliced lengthwise
1 Tbsp canola oil
pinch slat
white pepper, to taste
2 Tbsp chopped parsley


Preheat oven to 200°C.
Heat a baking dish, add yams, parsnips, oil, salt and pepper. Toss to coat vegetables.
Bake in preheated oven for 30-40 minutes, or until yams and parsnips are tender and golden.
Serve sprinkled with parsley.

Option: Add to 3 cups mesclun, drizzle over 2-3 Tbsp vinaigrette and serve as a salad.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 850kj
Protein 2.9g
Total fat 2.6g
- saturated fat 0.3g
Carbohydrates 39.2g
- sugars 2.9g
Fibre 6.5g
Sodium 41mg

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