Filter
Reset
Sort ByRelevance
Theophilus Floyd
Roasted parsnip with carrot
Parsnip, winter carrot and potato from the oven with thyme, white cheese and bacon.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Peel the parsnips and winter carrots, halve in width and cut lengthwise into rods.
-
Clean the potatoes and cut them into segments.
-
Spoon the vegetables and potatoes on a griddle covered with parchment paper.
-
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.
-
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.
-
Crumble the white cheese over it. Serve lukewarm. Bon appétit! .
Blogs that might be interesting
-
30 minMain disholive oil, large onion, dried Provençal herbs, half-to-half minced, Spice meatballs, egg, bread-crumbs, garlic, tomato paste, rioja, tomato cubes,meatballs in red wine sauce with tomato
-
40 minMain dishfresh salmon fillet, Teriyaki Sauce, sunflower oil, lime, fresh pointed cabbage, cucumber, fennel bulb, bunch onion, unsalted cashew nuts, fish sauce, Japanese soy sauce,asian salad with salmon
-
40 minMain dishonion, minced beef, cajun spice mix, taco shell, grated young cheese, head of iceberg lettuce, mayonnaise, water, avocado,avocado salad with fried tacos
-
30 minMain dishoil, onion, garlic, kummel, cumin powder (djinten), crumbly potato, Brussel sprout, cooking cream, vegetable stock of tablet, smoked sausage, mayonnaise, mustard, fresh chives, coarse brown bread, lettuce, smoked meat,creamy sprouts soup club sandwich
Nutrition
610Calories
Sodium0% DV1.630mg
Fat60% DV39g
Protein40% DV20g
Carbs13% DV40g
Fiber36% DV9g
Loved it