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To develop that sweet parsnippy flavour, you need to wait until after the first frost to dig up the pasty cousin of the carrot. Rather than destroying the plant, a cold snap actually turns the starch in the roots to sugar, giving parsnips that wonderful honeyed taste. Luckily, you only have to wait for 4 minutes to enjoy them roasted in this winter warmer. With caramelised onions, fresh spinach and a dash of English cider, this recipe tastes as indulgent as enjoying a Sunday roast every day of the week (minus the need for drawstring operated trousers or hacking away at a frosty allotment).
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Cooked brown rice, (water, brown rice), water, caramelised onions (10%), (onion, red wine vinegar, coconut sugar, vegetable oil, sea salt), parsnip, borlotti beans, black turtle beans, onion, cannellini beans, spring greens, roast parsnip (4%), carrot, red onion, English cider (4%), milk, spinach (2%), apple, vegetable oil, garlic, coconut sugar, parsley, cornflour, lemon juice, sea salt, thyme, black pepper.
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Read this veg pots full nutritional information.
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innocent foundation
