SERVES 6
PER SERVING
157 CALORIES
1.8G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
600g parsnips
600g sweet potatoes
2 vegetable stock cubes
salt and freshly ground black pepper
low-calorie olive oil spray
SERVES 6
PER SERVING
157 CALORIES
1.8G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
600g parsnips
600g sweet potatoes
2 vegetable stock cubes
salt and freshly ground black pepper
low-calorie olive oil spray
1 Preheat the oven to 200C, 400F, gas mark 6. Peel the vegetables and chop into equal-sized pieces.
2 Boil the parsnips and potatoes separately in water with the stock cubes until not quite fully cooked.
3 Drain the vegetables, reserving the liquid for the gravy stock, and place on a non-stick baking tray.
4 Spray the vegetables very lightly with olive oil spray and roast near the top of the oven until golden brown.
TIP You can peel the sweet potatoes in advance as they do not discolour like regular ones
