Festive Riviera parsnips
0
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
Ingredients
454-g bag parsnips, about 12 small parsnips
3 oil-packed sun-dried tomatoes
1 green onion
1 tbsp oil, from sun-dried tomatoes, or olive oil
1/4 tsp dried basil or oregano leaves
1/4 tsp salt
1/4 tsp ground black pepper
Instructions
Peel parsnips. Cut larger ones in half lengthwise. Place in a large saucepan. Cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until parsnips are tender, about 8 minutes. Meanwhile, finely chop tomatoes. Drain parsnips and place in a bowl. Gently toss with tomatoes, oil, onion and seasonings. Arrange on a platter.
Nutrition (per serving)
Calories 81, Protein 1.1g, Carbohydrates 13.9g, Fat 2.9g, Fibre 2.4g, Sodium 111mg.
Make ahead
Peel parsnips just before cooking as they brown quickly. Prepare tomatoes and onion. Wrap and refrigerate up to 2 days. Continue with recipe.
