Serving: 4

Ingredients

• 2 medium carrots

• 1 small Swede

• 1 large parsnip

• 1 leek, sliced

• finely grated rind of 1/2 lemon

• 15ml/1 tbsp lemon juice

• 15ml/1 tbsp wholegrain mustard and 1 tsp walnut or sunflower oil, salt and black pepper

      Directions

• Preheat the oven to 190⁰C/375⁰F/Gas 5. Peel the root vegetables and cut into 1cm 1/2 in cubes. Place in a large bowl, then sliced leek.

• Stir the lemon rind and juice and the mustard into the vegetables and mix well, then season to taste.

• Cut four 30cm/12 in squares of non-stick baking paper and brush lightly with the oil.

• Divide the vegetables among them. Roll up the paper from one side, then twist the ends firmly to seal.

• Place the parcels on a baking sheet and bake for 50-55 minutes, or until the vegetables are just tender. Serve hot with roast or grilled meats.

   Nutritional Information
   (Per Serving)

• Energy78kcals/326kJ

• Fat2.06g

• Saturated fat0.08g

• Cholesterol0

• Fibre 5.15g