Maple roasted parsnips with sea salt & lavender beetroot dip


Maple roasted parsnips with sea salt & Lavender beetroot dip

Ingredients –

600g parsnips
2 Tbsp. vegetable oil
3 Tbsp. Quality maple syrup
Sprigs of thyme
Sea salt
Fresh coriander

Beetroot & lavender dip –
2 Beetroots
Creme fresh 3 tbsp
1 tsp horseradish
Crushed lavender stem
1 Heat the Oven to 220 degrees


2 Pour oil, maple syrup, sea salt & thyme in to a large baking tray and let heat


3 Chop parsnips in to similar sized pieces and after 10 minutes add to the tray


4 Occasionally alter and move and base with oil/syrup


5 Cook for 35-40 minutes until soft and sticky and then remove from oven


6 Serve with fresh coriander and a dash of sea salt and beetroot lavender dip