Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 2 Cook: 40 min
Carrot (small) | 1 (80g) |
Parsnip | 1 (140g) |
Red cabbage | 100g |
Salt | 1/4 tsp |
Maple syrup | 2 tsp |
Dried thyme | 1 tsp |
Olive oil | 2 tbsp |
Sliced almonds | as required |
The sliced almonds when dry roasted are far more delicious than unroasted, so I recommend to do this step.
Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 2
Cook: 40 min
Carrot (small) | 1 (80g) | |
Parsnip | 1 (140g) | |
Red cabbage | 100g | |
Salt | 1/4 tsp | |
Maple syrup | 2 tsp | |
Dried thyme | 1 tsp | |
Olive oil | 2 tbsp | |
Sliced almonds | as required |
Print Ingredients | Email Ingredients | |
1 (80g) | ||
1 (140g) | ||
100g | ||
1/4 tsp | ||
2 tsp | ||
1 tsp | ||
2 tbsp | ||
as required |
The sliced almonds when dry roasted are far more delicious than unroasted, so I recommend to do this step.