Details
Method
Preheat the oven to 190oC / 170oC Fan / 375oF.
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.
