• 6servings
  • 40minutes

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Nutrition Info . . .

MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200 g parsnips

  2. 200 g turnips

  3. 200 g carrots

  4. 200 g swede

  5. 50 ml olive oil

  6. 4 clove garlic , finely chopped

  7. 2 tbsp red wine vinegar

  8. small bunch of mint , freshly chopped

Instructions Jump to Ingredients ↑

  1. Set the oven to 180°C/gas 4. Thinly slice the parsnips, turnips and carrots and cut the swede into chunks and place in a large bowl. Toss in the garlic; add the olive oil and season with a little salt and freshly ground black pepper.

  2. Spread the vegetables out in a roasting pan and cook for 40 minutes, until soft.

  3. To make the dressing mix together the red wine vinegar, mint and a pinch of salt.

  4. Spoon over the hot vegetables and serve immediately.


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