Crunchy Roast Parsnips with Horseradish Dip - 29g Carbs, 6g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Lower Carbs - Veggie
18 oz parsnips -- scrubbed, trimmed, and cut into chunky wedges
8 Tbsp vegetable oil -- olive or canola oil
1/4 cup semolina -- (2 oz)
Horseradish Dip:
1/2 cup creme fraiche -- or yogurt, heaping
1 Tbsp prepared horseradish -- or horseradish sauce
Salt and black pepper
1. Preheat oven to 450F.
2. Cook the parsnips in 1/2 inch of boiling water for 8 minutes, until they are becoming tender.
3. Just before they're done, pour the oil into a roasting pan and put into the oven to heat.
4. Drain the parsnips well and toss in the semolina, turning them so they all get coated.
5. Put the parsnips into the oil (no need to turn them at this point) and bake until golden brown and crisp, turning them after about 10 minutes.
6. While the parsnips are cooking, make the dip by mixing the creme fraiche or yogurt with the horseradish. Season to taste.
7. Remove the parsnips from the oven, blot on paper towels, then place on a serving dish or individual plates. Serve with the horseradish dip.
Make it vegan: Use non-dairy horseradish sauce for the dip or use Tofu Mayonnaise (see page 26) instead.
Serves 4
Author Note: Sweet, crunchy, roasted parsnips are irresistible, especially when served with a cool, tangy horseradish dip. Smallish, tender parsnips are best for this and I find that if you cut off the root end before it becomes thick, and then quarter the remaining parsnip, you end up with "fries" that are reasonably uniform in size.
Source: "30 Minute Vegetarian by Rose Elliot, 2013"
S(Formatted by Chupa Babi): "Oct 2013"
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Per Serving (excluding unknown items): 444 Calories; 36g Fat (71.8% calories from fat); 3g Protein; 29g Carbohydrate; 6g Dietary Fiber; 27mg Cholesterol; 36mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Lower Carbs - Veggie
18 oz parsnips -- scrubbed, trimmed, and cut into chunky wedges
8 Tbsp vegetable oil -- olive or canola oil
1/4 cup semolina -- (2 oz)
Horseradish Dip:
1/2 cup creme fraiche -- or yogurt, heaping
1 Tbsp prepared horseradish -- or horseradish sauce
Salt and black pepper
1. Preheat oven to 450F.
2. Cook the parsnips in 1/2 inch of boiling water for 8 minutes, until they are becoming tender.
3. Just before they're done, pour the oil into a roasting pan and put into the oven to heat.
4. Drain the parsnips well and toss in the semolina, turning them so they all get coated.
5. Put the parsnips into the oil (no need to turn them at this point) and bake until golden brown and crisp, turning them after about 10 minutes.
6. While the parsnips are cooking, make the dip by mixing the creme fraiche or yogurt with the horseradish. Season to taste.
7. Remove the parsnips from the oven, blot on paper towels, then place on a serving dish or individual plates. Serve with the horseradish dip.
Make it vegan: Use non-dairy horseradish sauce for the dip or use Tofu Mayonnaise (see page 26) instead.
Serves 4
Author Note: Sweet, crunchy, roasted parsnips are irresistible, especially when served with a cool, tangy horseradish dip. Smallish, tender parsnips are best for this and I find that if you cut off the root end before it becomes thick, and then quarter the remaining parsnip, you end up with "fries" that are reasonably uniform in size.
Source: "30 Minute Vegetarian by Rose Elliot, 2013"
S(Formatted by Chupa Babi): "Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 444 Calories; 36g Fat (71.8% calories from fat); 3g Protein; 29g Carbohydrate; 6g Dietary Fiber; 27mg Cholesterol; 36mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.
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