Ingredients
800 g baby chat potatoes, halved
4 medium parsnips, peeled and cut into 5cm lengths
1 tablespoons olive oil
1 tablespoon chopped rosemary
Salt and pepper, to taste
400 g can artichoke hearts, drained and halved
125 g PHILADELPHIA Light Spreadable Cream Cheese
1 tablespoon honey
2 tablespoons milk
1 tablespoon seeded mustard
1 tablespoon roughly chopped flat-leaf parsley
Rosemary sprigs, for garnish
Description
Warm Potato, Parsnip & Artichoke Salad
Kraft Canada
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