Nigel Slater’s recipe for roast roots and herb cheese

over 4 years in The guardian

A hearty warming winter’s evening treat
Preheat the oven to 200C/gas mark 6. Peel 350g of parsnips, then cut them in half lengthways and then into pieces about the length of a wine cork. Pour 3 tbsp of olive oil into a roasting tin and add the parsnips. Continue reading...

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