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ROASTED POTATOES & PARSNIPS with CHESTNUTS & SAGE

Fresh and Fast Vegan
by Amanda Grant
There are so many ingredients that make life easier for the modern cook. Cooked and peeled chestnuts, conveniently vacuum-packed to keep them fresh until you want to use them, are an example; they are well worth keeping in the cupboard. Serve these root vegetables in warm bowls with fresh green vegetables, and topped with a large spoonful of lingonberry relish in the center. Substitute a relish made from cranberries if you wish—lingonberries are their Swedish sisters. If you are using old parsnips, remove the woody cores.
Serves 4
Preparation time: 20 minutes
Cooking time: 35-40 minutes
 

INGREDIENTS

• 2 tablespoons olive oil
• 1 lb. potatoes, peeled and cut into chunks
• 1 lb. parsnips, peeled and cut into chunks
• 1 cup (7 ozs.) cooked peeled chestnuts
• 2 large handfuls of fresh sage, roughly chopped
• 4 tablespoons relish
 

DIRECTIONS

Preheat the oven to 425°F. Heat the olive oil on top of the stove in a heavy roasting pan. Add the potatoes and parsnips, and saute over high heat for 5 minutes, until they start to brown Transfer the dish to the oven, and roast for 20 minutes. Add the chestnuts and fresh sage, and roast for another 20—25 minutes.

Divide the vegetables among four warm bowls. Top each serving with a spoonful of hngonberry relish, and serve.

NUTRITION
each serving contains: Calories 290 • Protein 5g • Fat 8g (saturated 1g) • Carbohydrates 52g • Fiber 8g • Calories from fat 26% • Good source of vitamin B, (thiamin), vitamin C and folic acid.