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Theophilus Floyd
Roasted parsnip with carrot
Parsnip, winter carrot and potato from the oven with thyme, white cheese and bacon.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the parsnips and winter carrots, halve in width and cut lengthwise into rods.
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Clean the potatoes and cut them into segments.
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Spoon the vegetables and potatoes on a griddle covered with parchment paper.
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Puree the oil with the garlic and thyme with the hand blender. Divide over the potatoes and vegetables. Bake for about 35 minutes in the hot oven.
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Meanwhile cut the bacon into slices and bake in 5 min. Scoop with the shortening after 25 minutes of cooking time between the vegetables on the baking tray.
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Crumble the white cheese over it. Serve lukewarm. Bon appétit! .
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Nutrition
610Calories
Sodium0% DV1.630mg
Fat60% DV39g
Protein40% DV20g
Carbs13% DV40g
Fiber36% DV9g
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