Roasted Fingerling Potatoes with Parsnips and Lentil Salad
Ingredients
- 680g fingerling potatoes, cut into small rounds
- 180g cooked lentils
- 4 parsnips, peeled and chopped
- 1 red onion, sliced
- 2-3 tbsp @love.legrand salted vegan butter
- 1/4 cup fresh dill, chopped
- 3 cloves garlic, minced
- 1 lemon, juiced
- salt and pepper to taste
Dressing
- 4 tbsp @love.legrand plain vegan cream cheese
- 1 clove garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 2-4 tbsp water to thin
- a pinch of salt and pepper
Preparation
Combine dressing ingredients in a small bowl and stir until smooth, adding more water or oil to thin if necessary, then set aside.
In a large cast iron pan, heat vegan butter and cook onions with seasoning for a few minutes until partially cooked.
Add potatoes and parsnips, stir to coat in vegan butter, and season with salt and pepper.
Transfer to the oven and roast at 400 degrees for 45 minutes, tossing halfway through until cooked and golden.
Toss in chopped dill, lemon juice, and garlic, and stir to combine.
Serve on a bed of warm lentils and drizzle with lemon dill dressing.
Tips
Cut potatoes into small rounds for faster cooking or boil larger potatoes for 4-5 minutes before roasting if desired.
This recipe serves 4 people.
