Warm parsnip salad

Roasted parsnips turn a winter salad recipe into a substantial dish.

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Warm parsnip salad recipe - warm salad recipes - food - allaboutyou.com

Serves: 4

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Ingredients

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WARM GOAT’S CHEESE SALAD RECIPE
SEE MORE EASY WARM SALAD RECIPES
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  • 2 tablespoons sunflower oil
  • 400g parsnips, cut into chunks
  • a few thyme sprigs
  • 55g Stilton, crumbled
  • 6 tablespoons plain yogurt
  • 1 head red chicory
  • large handful baby spinach
  • 25g toasted hazelnuts, roughly chopped
  • extra-virgin olive oil, for drizzling

Method

  1. Heat the oven to 200ºC (180ºC fan oven) gas mark 6. Pour the oil in a roasting pan and place in the oven to heat up.
  2. Put the parsnips in a pan of salted water, bring to the boil, cover, then simmer for 5-7 minutes. Drain, shake gently to rough up the edges and leave to stand in a colander for a few minutes to steam dry.
  3. Put the parsnips in the roasting pan with the thyme. Baste with oil and cook for 30 minutes, turning once, until golden.
  4. Meanwhile, to make a blue cheese dressing, mash the cheese with 1 tablespoon of yogurt, then stir in the remainder. Add 2-3 tablespoons of tepid water until it is the consistency of single cream.
  5. Divide the remaining ingredients between four plates along with the parsnips and drizzle with the dressing and a little extra-virgin olive oil.

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