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Roasted Parsnip Pâté
Ingredients
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parsnips peeled, halved lengthways or quartered if large300 g
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garlic cloves unpeeled6
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sunflower oil1 Tbsp
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fresh parsley leaves5 g
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fresh sage leaves5 g
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tinned chickpeas rinsed, drained (1 x 400 g tin)240 g
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cooked, peeled chestnuts (optional)75 g
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vegan soft cheese80 g
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coconut yoghurt vegan80 g
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ground cumin½ tsp
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lemon juice to taste1 - 2 tsp
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fine sea salt to taste
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ground black pepper to taste
Difficulty
easy
Nutrition per 1 portion
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