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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
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.
Calories 81, Protein 1.1g, Carbohydrates 13.9g, Fat 2.9g, Fibre 2.4g, Sodium 111mg.
Peel parsnips just before cooking as they brown quickly. Prepare tomatoes and onion. Wrap and refrigerate up to 2 days. Continue with recipe.