Ingredients
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350 ml vegetable stock
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500 g sweet potatoes
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500 g parsnips
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2 tbsp cornflour
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2 cloves minced garlic
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50 ml single cream
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10 g rosemaryfresh leaves picked
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45 g walnutschopped
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1 head broccolichopped
Directions
This recipe has a great nutrition value providing a lot of vitamins coming from earth to your body. It’s an energy booster for any athlete and all the components are available in the markets and easy to have.
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Steps
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1
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1. Preparations- Slice sweet potatoes and parsnips thinly |
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2
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2Put the stock in a large pan, add the sliced sweet potatoes and parsnips and boil. |
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3
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3preheat grill to a medium heat. Add the cornflour and water mixture along with the garlic cloves, to the stock in the pan. |
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4
Done
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4In a 1.5-litre baking dish, layer half the parsnips and sweet potatoes with half the rosemary and half the walnuts, then pour over half of the sauce. Repeat with the remaining parsnips and sweet potatoes, sauce and most of the remaining rosemary. |
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5
Done
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5. ServingServe the dish hot with some a green salad or a mixture of sweet corn and red beans for a perfectly delicious meal. |
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