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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Parsnip, broccoli and goat's cheese bake recipe

Parsnip, broccoli and goat's cheese bake recipe

500g parsnips, peeled and cut into 2cm chunks
350g broccoli, cut into little florets
2 red onions, cut into 8 wedges each
1 tbsp olive oil
5 thyme sprigs, leaves picked
2 tbsp honey
250g puy lentils
75g soft goat’s cheese
½ x 70g bag rocket
2 tbsp balsamic vinegar

Preheat the oven to gas 6, 200°C, fan 180°C. Put the parsnips, broccoli and onions in a large shallow roasting tray. Toss with the olive oil and thyme, season, then roast for 20 mins.

Drizzle with the honey, then toss again. Return to the oven for another 20 mins, adding the lentils to the tin for the final 10 mins.

Dot over the goat's cheese. Top with rocket, drizzle with the vinegar and serve immediately.

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