| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 480 |
| Fat | 33.1g |
| Saturates | 10.8g |
| Protein | 4.2g |
| Carbs | 47.1g |
| Sugars | 16.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6.
2
Place the duck fat in a roasting tray and place in the oven for 5 minutes to heat.
3
Halve the parsnips and quarter the turnips. Place in the fat. Season with the salt and roast for approx. 30 minutes until golden and crisp. Add the thyme and roast until crisp, approx. 1 minute.
4
Drain from the fat and serve with the wholegrain mustard.
