Roasted Squash and Parsnip with Brown Butter

  Delicious roasted root vegetables with a hint of ginger make a stunning side dish for Christmas Total Prep Time: 45 mins Serves 4-6   Ingredients: 500 g butternut squash washed and cut into wedges 500 g parsnips, peeled and cut into halves 100 g unsalted butter 2 tbsps. dark brown sugar 3 tbsps. Maple syrup Salt Read More

From the Bookcase: The Flexible Vegetarian

the flexible vegetarian

      Jo Pratt has provided a welcome solution to those who enjoy a sole vegetarian diet or love vegetarian dishes accompanied with meat and fish also. Every recipe in this book tastes great, whichever way you prefer. Included is a wide variety of recipes from breakfast and brunch ideas, to soups and broths, big Read More