Roasted parsnip, green lentil, and watercress salad from River Cottage Veg: 200 Inspired Vegetable Recipes (page 90) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • ksg518 on November 25, 2022

    Very good. I love parsnips and the mustard dressing really helps them shine. This would also be good with carrots or a carrot and parsnip mixture.

  • wester on January 30, 2018

    A lovely combination of flavors and textures. Vegan if you leave out the honey and cheese, neither of which is essential. I subbed rocket for the watercress and used walnut oil in the dressing, which worked fine. I would have liked more dressing, I will increase the amount next time.

  • Zosia on March 21, 2015

    I really enjoyed this salad with the caramelized roasted parsnips a lovely flavour contrast to the dressed lentils, peppery greens, and sharp cheese. As with another lentil-based salad, I doubled the lemon juice in the dressing.

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