Rachel Allen: Root vegetable recipes for hearty dishes with a touch of sweetness
50g whole almonds, skin on 250ml vegetable stock or chicken stock 125g quinoa 4 tablespoons chopped parsley 1 Preheat the oven to 200C, 400F, Gas 5. 2 In a bowl, mix together the sweet potato or parsnip or celeriac chunks, whichever you're using, the thyme sprigs and the extra-virgin olive oil, and season with some sea salt and freshly ground black pepper. 3 Place the mix in a roasting tin in the preheated oven and roast for 30-40 minutes until the vegetables are tender and slightly caramelised around the edges. Then remove from the oven, leaving it on, and set aside. 4 Put the almonds on a r...