Roast parsnips & Jerusalem artichokes

Roast parsnips & Jerusalem artichokes

By
From
V is for Vegan
Serves
4–6

Sugar-sweet roast veg with added cumin to combat flatulence, which might help with the ‘fartichokes’. I can’t guarantee it, though.

Ingredients

Quantity Ingredient
1.5kg parsnips, peeled and trimmed
1kg jerusalem artichokes, peeled
75ml olive oil
1 tablespoon sea salt
1 teaspoon cumin seeds
freshly ground black pepper

Method

  1. Preheat the oven to 190°C. Place the parsnips and artichokes in a roasting tin and toss them in the olive oil and salt. Bake for 45 minutes or until golden. Add the cumin and some black pepper.
Tags:
Vegan
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