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Roasted Parsnip and Chestnut Pâté
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- 300 g parsnips, peeled, halved lengthways or quartered if large
- 6 garlic cloves, unpeeled
- 1 Tbsp sunflower oil
- 5 g fresh parsley leaves
- 5 g fresh sage leaves
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 75 g cooked, peeled chestnuts
- 80 g vegan soft cheese
- 80 g coconut yoghurt, vegan
- ½ tsp ground cumin
- 1 - 2 tsp lemon juice, to taste
- fine sea salt, to taste
- ground black pepper, to taste
- per 1 portion
- 677 kJ / 162 kcal
- 4 g
- 15 g
- 9 g
- Saturated fat
- 5 g
- 126 mg
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