Honey & Mustard Glazed Parsnip & Chestnut Salad (V)
Winter veggies simply made better with a drizzle of our delicious Honey & Mustard Dressing! Serves 4 small plates
400g parsnips – cut into long, chip sized pieces
1 tbsp Cold Pressed Rapeseed Oil
2 tbsps Honey & Mustard Dressing, plus extra to dress
100g kale, tough stalks removed
100g of whole chestnuts, cooked
Preheat the oven to 190C / 170C Fan / 375F.
Toss the parsnips in the dressing and roast on a baking tray until golden and tender. This should take around 30-40 minutes.
Heat a drizzle of the rapeseed oil in a large frying pan and when hot add the crumbled chestnuts, kale and a sprinkle of sea salt. Fry on a medium to hot heat until the kale is slightly wilted – for around 2 minutes. Mix with the parsnips and honey and mustard dressing to taste.