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    Roasted winter vegetables

    Roasted winter vegetables

    Each portion contains: 357kJ/85kcal 2 g protein 3 g fat of which 1g saturated 13 g carbohydrates 5 g fibre

    foundation-general.gc42.servings 6 persons, foundation-general.gc42.preparationtime 5 minutes, foundation-general.gc42.cookingtime 20 minutes

    foundation-general.gc42.ingredients

    • 300 g parsnips
    • 300 g celeriac
    • 2 red onions
    • 300 g ‘butternut squash’
    • 1 tbsp fresh thyme needles
    • 1 tbsp olive oil
    • pepper & salt

    foundation-general.gc42.instructiontitle

    • Preheat the Airfryer to 200°C.
    • Peel the parsnips, celeriac and onions. Cut the parsnips and celeriac into 2 cm cubes and the onions into wedges. Halve the ‘butternut squash’, remove the seeds and cut into cubes. (There’s no need to peel it.)
    • Mix the cut vegetables with the thyme and olive oil. Season to taste.
    • Place the vegetables into the basket and slide the basket into the Airfryer. Set the timer for 20 minutes and roast the vegetables until the timer rings and the vegetables are nicely brown and done. Stir the vegetables once while roasting.
    Roasted winter vegetables