Parm-Roasted Parsnips
Prep Time
Serves
Cooking Mode
3 lb parsnips
⅓ cup grated Parmigiano Reggiano cheese
1 tsp ground turmeric
½ tsp each dry mustard powder and garlic powder
¼ tsp ground pepper
pinch chili flakes
3 tbsp butter, melted
2 tbsp finely chopped parsley
3 lb parsnips
⅓ cup grated Parmigiano Reggiano cheese
1 tsp ground turmeric
½ tsp each dry mustard powder and garlic powder
¼ tsp ground pepper
pinch chili flakes
3 tbsp butter, melted
2 tbsp finely chopped parsley
Directions
1Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2Peel parsnips; cut into 2-in.(5-cm) long, 3/4-in. (2-cm) thick spears.
3Stir together Parmigiano Reggiano, turmeric, mustard, garlic powder, pepper and chili flakes. Toss parsnips with melted butter then toss with Parmigiano mixture until well coated. Arrange in single layer on prepared baking sheet.
4Bake 25 to 35 min. until golden brown, tender and crispy on the edges. Sprinkle with parsley to serve.
Tips
1
Use any leftovers in breakfast hash or omelettes or reheat and mash with milk and butter.
Disclaimer
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Personal Note
Personal Note
