Home American Six O’Clock Solution: Elevate roasted parsnips to dinner-party status

Six O’Clock Solution: Elevate roasted parsnips to dinner-party status

Credits to the Source Link ukpaka
Close

Article content continued

Serve with poultry or beef, she suggests.

Roasted Parsnips

Serves 6

2 pounds (1 kg) parsnips, peeled, sliced lengthwise

Garlic oil*

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.

Source Link

related posts

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

%d bloggers like this: