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Roasted Baby Parsnips with Spring Onions

Roasted Baby Parsnips with Spring Onions

By: Raquel Neofit

Baby parsnips are lovely roasted — they sweeten as they cook. They usually come in a tray of about 9 or 10 and I’ve used two trays here.


Servings

5

Prep time

Cook time

Recipe


Ingredients

  • 2 trays baby parsnips
  • 8 spring onions, roots removed
  • 5 cloves garlic
  • 1 tbsp olive oil
  • Salt & pepper
  • 12 baby potatoes
  • 2 tbsp butter
  • Small handful parsley
  • Leafy greens and hummus to serve

Method


  • Preheat oven to 180°.
  • Place parsnips, spring onions and garlic in a roasting dish, drizzle over olive oil and season with salt and pepper.
  • Toss potatoes in olive oil, place in a roasting dish and season with salt and pepper.
  • Cover the potatoes with foil.
  • Place both trays in the oven and roast for 35 to 40 mins, turning once.
  • Remove from oven; add one tbsp butter to each tray and toss to coat.
  • Scatter parsley over potatoes and serve with salad leaves and hummus.
  • Tip: You could use leeks instead of spring onions. Remove the tops, roots and the outer layer then slice them in half to roast.

  

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Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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