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Serve with poultry or beef, she suggests.
2 pounds (1 kg) parsnips, peeled, sliced lengthwise
Sea salt flakes
Freshly ground pepper
Leaves from 2 sprigs fresh tarragon, or ½ teaspoon (2 mL) dried
Leaves from 4 sprigs flat-leaf parsley
3 to 4 tablespoons (45 to 60 mL) olive oil
1 to 2 tablespoons (15 to 30 mL) fresh lemon juice
1 tablespoon (15 mL) tahini
1 to 2 tablespoons (15 to 30 mL) warm water
¼ cup (60 mL) Greek yogurt
1/3 cup (75 mL) pomegranate seeds
* Or add 1 small clove chopped garlic to olive oil just before coating the parsnips and baking.
Preheat oven to 400 degrees F (200 C). Spread parsnips evenly on a large oiled baking pan, drizzle with garlic oil, turning the parsnips in the oil so they are coated. Sprinkle generously with salt and pepper. Roast for 30 to 35 minutes in preheated oven until browned and tender.