Roasted parsnips

Roasted parsnips

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Curtis Stones roasted parsnips make for a fabulous side dish for your next feast!

The ingredient of Roasted parsnips

  1. 1/4 cup dry white wine
  2. 1/4 cup white wine vinegar
  3. 3 medium shallots, thinly sliced (about 3/4 cup)
  4. 1 tbsp fine lemon zest
  5. 2 tbsp fresh lemon juice
  6. 5 sprigs fresh tarragon, leaves picked and finely chopped (about 1 tbsp), stems reserved
  7. 1 large egg yolk
  8. 1kg parsnips, peeled, trimmed, cut lengthways in half
  9. 1 medium red onion, cut into 1cm-wide wedges
  10. 1 tbsp fresh thyme leaves
  11. 1/4 cup olive oil

The instruction how to make Roasted parsnips

  1. Preheat the oven to 240C or 220C fan.
  2. To make the dressing, in a small, heavy-based saucepan over high heat, combine the wine, vinegar, shallots, lemon zest, juice and tarragon stems and bring to a boil. Reduce heat to medium and simmer for 2 mins, or until the liquid reduces by about half and shallots are pink. Remove pan from the heat and cool the mixture in the fridge for 30-40 mins. Discard tarragon stems.
  3. Transfer the cooled vinegar mixture to a food processor. Blend in the egg yolk. With the machine running, slowly blend in the oil. Transfer dressing to a small bowl and whisk in the chopped tarragon. Season dressing with salt and freshly ground black pepper, to taste.
  4. Meanwhile, for the parsnips, place a 43cm x 30cm heavy baking tray in the oven for 5 mins to heat.
  5. In a large bowl, toss parsnips, onion and thyme with the oil to coat. Arrange parsnips, cut-side down, in a single layer on the hot tray and scatter the onions over. Roast for 20 mins, or until the parsnips are golden brown on the bottom.
  6. Transfer parsnips and onions to a platter, spoon the dressing over, and serve.

Nutritions of Roasted parsnips

calories: 174.948 calories
fatContent: 7.3 grams fat
saturatedFatContent: 1.2 grams saturated fat
carbohydrateContent: 25.5 grams carbohydrates
sugarContent: 7.2 grams sugar
fibreContent:
proteinContent: 2.1 grams protein
cholesterolContent: 26 milligrams cholesterol
sodiumContent: 15 milligrams sodium

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