- ABDOMINAL PAIN
- IRRITABLE BOWEL SYNDROME
- DIET & LIFESTYLE
This delicious warm salad can be served as an appetiser, part of a buffet or simply as an accompaniment to other vegetarian salads.
Preheat the oven to 200°C/400°F/Gas mark 6.
In a bowl, mix all the spices and seasoning with the coconut cream and oil. Cook the parsnips in boiling water until softened. Drain, refresh them under cold running water and leave them for 5 minutes in the colander. Put the parsnips into a large roasting dish so that they lie in a single layer. Pour the spice mixture over the parsnips and toss until they are well coated. Roast the parsnips for about 50 minutes to an hour, depending on size. They should be golden and crispy on both sides. Place the parsnips on top of the salad leaves, drizzle with a little extra oil and serve immediately.
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