Festive Riviera parsnips

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PREP TIME

10 min

Makes

4 to 6 servings

* PLUS Cooking time: 8 minutes

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
  • 1.1 g,
  • Carbohydrates
  • 13.9 g,
  • Fat
  • 2.9 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 111 mg.

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.