Warm Potato, Parsnip & Artichoke Salad Recipe

Name: Warm Potato, Parsnip & Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g baby chat potatoes, halved Safeway 2 pkg For $5.00 thru 02/09; 4 medium parsnips, peeled and cut into 5cm lengths; 1 tablespoons olive oil; 1 tablespoon chopped rosemary; salt and pepper, to taste; 400 g can artichoke hearts, drained and halved; 125 g 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

Servings: persons

800 g baby chat potatoes, halved Safeway 2 pkg For $5.00 thru 02/09
4 medium parsnips, peeled and cut into 5cm lengths
1 tablespoons olive oil
1 tablespoon chopped rosemary
salt and pepper, to taste
400 g can artichoke hearts, drained and halved
125 g 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

1
COMBINE potatoes, parsnips, oil, rosemary and seasonings in a large bowl and toss to coat.
2
Place on a lined baking tray and bake in a very hot oven 220C for 2530 minutes or until tender.
3
Place on a serving platter and toss through the artichokes.
4
WHISK together the PHILLY, honey, milk and mustard until smooth.
5
Stir through the parsley and drizzle over the vegetables.
6
Garnish with rosemary.
7
Serve immediately.
8
HANDY TIP: For a main course salad, add 400g sliced smoked chicken breast before serving.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 800 g baby chat potatoes, halved Safeway 2 pkg For $5.00 thru 02/09, 4 medium parsnips, peeled and cut into 5cm lengths, 1 tablespoons olive oil, 1 tablespoon chopped rosemary, and more.

Yes, Warm Potato, Parsnip & Artichoke Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Potato, Parsnip & Artichoke Salad

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