roastvegetables Tag

Ingredients Prep Unit Serve 30 Pumpkin, peeled, fresh or frozen raw kg 1.2 Parsnip, peeled, fresh or frozen raw Quarter g 400 Oil, olive ml 120 Garlic, peeled or unpeeled, fresh or frozen raw g 80 Salt g 12.5 Pepper, black g 12.5 Sage, fresh, raw g 28 Nut, hazelnut, with or without skin raw unsalted Chop g 40 Vinegar, Balsamic White ml 50 Baby beetroot, purple Quarter g 400 Method Preheat oven to 200°C. Place the pumpkin and parsnip in…

SoupedUp Training

    Boost your catering care through our innovative training solution. Submit your details to view SoupedUp Training in action.

    Book a demo




      SoupedUp CateringSoupedUp BudgetsSoupedUp EventsSoupedUp SurveysClinical IntegrationFood Safety

      We (SoupedUp) send occasional emails about product updates, news, events and information about the care and technology industry. If you would also like to join our mailing list please tick the box below. You can unsubscribe any time.

        Register for the SoupedUp webinar.