4 medium parsnips, peeled and cut into 5cm lengths
1 tablespoons olive oil
1 tablespoon chopped rosemary
Salt and pepper, to taste
400g can artichoke hearts, drained and halved
125g 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
Method
COMBINE potatoes, parsnips, oil, rosemary and seasonings in a large bowl and toss to coat.
Place on a lined baking tray and bake in a very hot oven at 220°C for 25-30 minutes or until tender. Place on a serving platter and toss through the artichokes
WHISK together the PHILLY, honey, milk and mustard until smooth. Stir through the parsley and drizzle over the vegetables. Garnish with rosemary. Serve immediately
Tips & Hints
For a main course salad, add 400g sliced smoked chicken breast before serving
