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Parsnip and Sage Stuffing Salad

Serves: 2 | Prep time: 5 minutes | Cooking time: 30 minutes | Cooking Skills: Simple


2tbsp coconut oil
1/2 white onion diced
1 clove garlic
1 large sliced leek
1 stick celery
8g sage leaves
150g cooked pealed chestnuts
10g parsly
zest of 1 orange
pinch pink salt
ground pepper to taste
6 parsnips
sesame seeds for garnish
salad leaves


    1. Pre-heat the oven to 180 deg.
    2. Slice the parsnips length ways into quarters.
    3. Add a 1 tbsp sunflower oil and a pinch of pink salt and put into the oven for 30 minutes or until soft.
    4. Put the coconut oil in the pan to melt and sauté the onion and garlic for 2 minutes until the oil starts to absorb.
    5. Add 3 tbsp water and thinly sliced celery and leek for 2 minutes until they become soft.
    6. Chop the chestnuts into quarters.
    7. Add 3 more tbsp. water with the chopped sage leaves and chestnuts.
    8. Stir in the orange zest and add salt and pepper to taste.
    9. Add 3 tbsp water and stir in the parsley.
    10. Serve with the roasted parsnips and salad leaves garnish with sesame seeds.

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