Time: 40 min.
Complexity: easily
Servings: 4

Serve baked parsnips as a healthy alternative to potatoes. To enhance their flavor, simply toss the hot parsnips with butter, garlic, fresh herbs, and lemon zest. It's a delicious side dish for both weeknight and holiday dinners.

Ingredients:

• 700 gr. parsnip
• 0.5 tbsp chopped rosemary and lemon zest
• 1 clove of garlic

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

parsnip root, rosemary, parsley, lemon zest, garlic

We recommend

Preparation:

Step 1
• Peel 700 g of parsnips, halve them lengthwise and cut into 2 cm pieces. Toss them on a baking sheet with 2 tbsp of olive oil, season with salt and pepper.
Step 2
• Bake at 200°C, stirring once, until cooked through, about 30 minutes.
Step 3
• Place the parsnips in a bowl and toss with 2 tablespoons softened butter, 1 tablespoon chopped parsley, 1/2 tablespoon each chopped rosemary and lemon zest, and 1 grated garlic clove.

Votes: 1