Simply Delicious Roast Parsnips

Parsnip are rich in vitamin C and Vitamin B which cannot be stored in the body, so for a ‘HealthierYou’ use parsnips as one of the veggies to ensure a regular daily intake for overall health!
Credits: Ceri, Zenxin master chef
Print the recipe! Organic Roast Parsnips with Garlic and Rosemary

Key facts

Preparation: 10 mins Cooking time: 10+ 40 mins Serves: 4-6 pax

Ingredients

French sea salt
600g organic Parsnips
1 ½ heads of organic Morado garlic
Drizzle of Spanish organic cold-pressed extra-virgin olive oil
Sprigs of organic fresh rosemary

Method

Pre-heat the oven to 190°C and boil a saucepan water with a pinch of sea salt.
Peel and cut the parsnips into bite size pieces and add to boiling water and cook briefly for 10 minutes. (Reserve the water to use for soup later.)
Prepare an oven tray with baking paper and drizzle over the olive oil. Break the garlic into cloves and add to the tray. They can be roasted in their skins.
Drain the parsnips and add to the tray with the sprigs of rosemary and a pinch of sea salt. Place tray in the centre of the oven.
Turn everything after 20 mins to roast evenly. Discard the baked rosemary and garnish with sprigs of fresh rosemary. Serve hot!

Learn more about this recipe!

Parsnips are a great addition to your diet. They are tap roots and grow underground in direct contact with the earth. When this is a rich, well balanced organic soil the result is they are packed full of nutrients. Although not so well known in Aisia, these root vegetables have a very beneficial nutritional profile. They are rich in vitamin C (11% RDA), manganese (10% RDA) and folate (B9 11% RDA). Folate in particular is important for pregnant women and developing babies as well as for general cardiovascular health. Vitamins B & C cannot be stored in the body, so for a ‘HealthierYou’ use parsnips as one of the veggies to ensure a regular daily intake for overall health.

The ingredients! ▼