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Roasting Vegetables:

  • Parsnips 5 pc
  • Carrots 8 pc
  • Honey 50 ml
  • Blue cheese 100 g
  • Walnuts, lightly toasted 50 g
  • Parsley fresh, chopped 10 g
  1. Roasting Vegetables:

    • Slice the parsnips & carrots lengthwise or into cubes, whichever you prefer.
    • Season with Knorr Vegetable Bouillon.
    • Roast vegetables at 180°C for approx. 20min.
    • Once done drizzle with honey, crumbled blue cheese & chopped parsley.
    • Garnish with toasted walnuts.