The Australian Womens Weekly Food — Issue 27 2017

VEGETABLES

2

1

1 ROASTEDPARSNIP&PEAR

PREP + COOK TIME 45 MINUTES SERVES 4

Preheat oven to 200°C/180°C fan. Scrub and trim
4 medium (1kg) parsnips and core 2 medium (460g) pears.
Cut parsnips and unpeeled pears lengthways into wedges.
Line an oven tray with bakingpaper. Place parsnip and pear
on tray; drizzle with 2 tablespoons each honey and extra virgin
olive oil, then add 6 small sprigs fresh rosemary. Season
with salt and freshly groundblackpepper; toss tocoat. Roast
for 30 minutes or until parsnip and pear are browned and
tender. Add 2 slices torn prosciutto; roast for a further
5 minutes or until crisp. Serve with roast chicken or turkey.

2 ROASTED BEETROOT

WITH WALNUT CRUMBLE

PREP + COOK TIME 1 HOUR SERVES 4

Preheat oven to 220°C/200°C fan. Trim leaves and stalks

from 1.5kg red beetroot and 500g baby yellow beetroot;

wash. Peel red beetroot; cut into six wedges. Keep yellow

ones whole. Place all beets on a large piece of foil on oven

trays with 2 bay leaves; drizzle with 1 tablespoon olive oil.

Cover with anotherpiece of foil; seal.Roast redbeets for

40 minutes and yellow beets for 30 minutes or until tender.

Peel yellow beets; halve. Process ½ cup walnuts and ¼ cup

fresh flat−leaf parsley until chopped. Toss beetroots with

walnut crumble. Serve with beef or lamb.

Forget boringbaked vegies! Instead, serve up these stylish sides

that will complement your favourite roast meat dishes.

oast

PHOTOGRAPHER JOHN PAUL URIZARSTYLIST SOPHIA YOUNGPHOTOCHEFANGELA DEVLIN

106 AWW FOOD • ISSUE TWENTY SEVEN