serves
4-8
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4-8
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 parsnip, finely sliced
- 1 small sweet potato, finely sliced
- 1 tbsp coconut oil, melted
- salt
- freshly ground black pepper
- 1 tsp fennel seeds
Pesto
- 160 g (4 cups) coriander leaves and stalks, chopped
- 120 g (3 cups) baby spinach leaves
- 250 ml (1 cup) olive oil
- juice of 3 lemons
- 2 garlic cloves
- 1 tsp chia seeds
Instructions
Preheat the oven to 180˚C.
Place the sweet potato and parsnip on a baking paper-lined oven tray. Toss them with coconut oil and season to taste. Sprinkle with fennel seeds and bake for 10-15 minutes (watch they don’t burn).
Pop the remaining ingredients (except chia seeds) into a food processor and blend until smooth. Place in a serving bowl.
When the chippies are done, remove from the oven, sprinkle with chia seeds and allow to cool.
Note
• Those with fructose absorption issues should drop the garlic.
Recipe from The 20/20 Diet Cookbook by Lola Berry, with photographs by Armelle Habib. Published by Pan Macmillan.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
