Oven-baked carrots and parsnips
Votes: 8
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Oven-baked carrots and parsnips - a detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 450 g of carrots
- 450 gr. parsnip
- 1 tbsp. vegetable oil
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon coarse salt
- 2 beaten egg whites
- 1/2 cup breadcrumbs
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Cooking the dish according to the recipe:
- 450 gr each. carrots and cut the parsnips into strips (remove the core from the parsnips), mix with 1 tbsp. of vegetable oil and 1 tsp. lemon-pepper seasoning and coarse salt.
Add 2 beaten egg whites and roll in 1/2 cup breadcrumbs. Place on 2 baking sheets. Bake at 200 degrees Celsius for 35 minutes, stirring halfway through. The vegetables should be crispy.
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