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Root vegetable & chestnut roast
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1 carrot, diced
1 parsnip, diced
425g can black beans, drained and rinsed
1 red chilli, deseeded and sliced
1 tbsp olive oil
2 tsp wholegrain mustard
1 tbsp thyme leaves
100g half fat crème fraîche
1. Preheat the oven to 200°C, gas mark 6. Place the diced carrot and parsnip, and black beans in a roasting tin with the chestnuts and red chilli. Toss in the oil, mustard and thyme, season and roast for 15-20 minutes,
or until tender.
2. Stir in the crème fraîche, and serve.
Typical values per serving:
This recipe was first published in November 2016.