These roots are featured in this week's recipe, tender in texture and topped with tasty, browned Gruyère cheese.
"It all happens on one sheet pan! Perfect roasted veggies, chickpeas, and a lush peanut sauce combine for a flavorful and easy plant-based main." thefirstmess.com
"You’ll love the Mediterranean-style rice filling with tomatoes, onions, loads of fresh herbs an a few warm spices." -themediterraneandish.com
"Parsnip Gratin with Gruyere and Thyme- a deliciously decadent vegetarian side dish, perfect for special gatherings or the holiday table!" -www.feastingathome.com
Undressed, the cut celery and apple hold overnight in a sealed container. Crumble cheddar through it and it becomes lunch rather than a side.
Serve warm with thick yoghurt and bread, or spooned over couscous. The chickpeas that catch on the edge of the tray go nutty and crisp. Leftovers keep three days and are better at room temperature the next day.
Best at room temperature. The beets can be roasted two days ahead.
