Creamed Parsnips With Roasted Winter Vegetables And Walnuts

Ingredients

For the creamed parsnips

1kg parsnips

500ml (2 cups) milk (*I used Almond Milk)

3 cloves garlic, peeled and crushed

Juice of 1 lemon

50g (1/2 cup) ground almonds

100ml (0.4 cup) olive oil

Salt and pepper

For the walnut dressing

1 clove garlic, peeled and crushed

1 tbsp honey

1 tsp Dijon mustard

3 tbsp good red-wine vinegar

100ml (0.4 cup) sunflower oil

1 tbsp walnut (or sesame) oil

50 toasted walnuts, roughly chopped

For the roast winter veg

200g black kale (*I omitted this)

300g purple sprouting broccoli, trimmed and cut into 3-4cm pieces

½ small cauliflower, cut into florets

3 tbsp olive oil

Salt and pepper

1 clove garlic, peeled and sliced thin

Vegetarian parmesan (try Bookhams' Not Just A Pasta Cheese)

Chopped parsley

Http://www.guardian.co.uk/lifeandstyle/2010/feb/06/roast-winter-veg-vegetarian-recipe

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