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Oven-roasted parsnip with aioli
Parsnip, bell pepper, winter carrot roasted in the oven with thyme, chili pepper and sea salt served with aioli.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the parsnip and the winter carrot and cut into French fries. Remove the stalk and the seeds from the bell pepper and cut the bell pepper into strips.
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Spread the parsnip, winter carrot and sweet pepper over a baking sheet covered with parchment paper. Sprinkle with the oil.
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Ris the leaves of the sprigs of thyme and spread over the vegetables. Sprinkle with the sea salt and season with chili pepper.
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Roast the vegetables in the middle of the oven in about 25 minutes until golden brown and al dente. Spoon halfway.
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Put the vegetables in a bowl. Serve with the aioli.
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Nutrition
340Calories
Sodium24% DV576mg
Fat45% DV29g
Protein4% DV2g
Carbs4% DV13g
Fiber24% DV6g
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