Roasted parsnip and kūmara with lentils
Delicious sweet winter parsnips and kūmara pair beautifully with lentils in this hearty dish.
Ingredients
Serves 4-6
2 brown onions, halved and thinly sliced
3 parsnips (450g) peeled and cut into wedges
2 kūmara (600g) peeled and cut into wedges
4 Tbsp olive oil
3 Tbsp red wine vinegar (or 2 Tbsp balsamic vinegar)
1 Tbsp honey
Sprigs thyme
1 x 400g can lentils, rinsed and drained.
Dressing:
3 Tbsp extra-virgin olive oil
1 Tbsp Dijon mustard
.½ Tbsp balsamic vinegar
30g parmesan cheese, shaved
Handful fresh herbs (parsley, mint or coriander).
Method
Preheat oven to 180°C (fan assisted).
Place the prepared vegetables into an oven tray.
Whisk together olive oil, red wine vinegar and honey. Drizzle over the vegetables. Top with sprigs of thyme and season with a little salt.
Roast for 25 – 30 minutes, or until vegetables are tender and caramelised, turning the vegetables twice during cooking to allow the vegetables to roast evenly.
Remove from the oven and discard the thyme sprigs. Set aside.
Place drained lentils into a mixing bowl.
Prepare the dressing by whisking together the olive oil, Dijon mustard and balsamic vinegar.
Mix through the drained lentils.
Combine roasted vegetables, lentils and herbs. Top with shaved parmesan and serve.
Notes:
- If you love garlic add whole peeled cloves to the roasting tray. Alternatively, add a clove of crushed garlic to the lentil dressing
- Replace thyme sprigs with rosemary or sage if wished
- To shave parmesan use a potato peeler.