Kale and roasted parsnips
Prep time: 15 minsTotal time: 
Kale and roasted parsnips
Tossing roast parsnips and kale with a clementine dressing makes this feel more like a salad
Prep time: 15 minsTotal time: 
Ruth Hansom
Ruth Hansom
Ingredients
- 200g parsnips, peeled and quartered lengthways
- 20ml vegetable or sunflower oil
- 80g curly kale
- 2 tsp rapeseed oil
- 1 tsp wholegrain mustard
- 1 tsp runny honey
- 1 tsp balsamic vinegar
- 1 clementine, zested and segmented
- 50g walnuts, chopped
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Place the parsnips in an oven dish, then coat with the vegetable or sunflower oil and seasoning. Roast for 25 minutes, until golden and just soft.
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Add the kale to the dish and return to the oven for 3-4 minutes to allow it to wilt slightly. Whisk together the rapeseed oil, mustard, honey, balsamic vinegar and clementine zest. Add the walnuts and dressing to the dish and toss well to coat. Top with the clementine segments to serve.
To segment a clementine, use a small sharp knife to carefully remove the skin and as much pith as possible. Find the natural segments and slice between them, separating and releasing each piece.
