Hasselback parsnips with mustard marinade
If you are looking for a tasty vegetable for your festive meal or something vegetarian, then you should definitely try these hasselback parsnips with mustard marinade.
Preparation method
- Peel the parsnips and halve them lengthwise.
- Cut the parsnips every 2 mm with a sharp knife, but make sure you don't cut them all the way through. A good trick for this is, for example, to place a chopstick on either side of the parsnip to stop your knife. Mix all the ingredients for the marinade together and rub the parsnips well. Let marinate covered overnight.
- Preheat the oven (electric: 200°C / hot air: 180°C).
- Place the parsnips with the cut side up in a baking tin or oven dish. Divide the butter into pieces over it. Place the rosemary sprigs and thyme sprigs between them. Roast the parsnips in the oven for about 45 minutes until done, regularly pouring the cooking liquid over them.
Delicious with fried mushrooms and shallot.
Per portion: approx. 375 kcal
5 g protein | 26 g fat | 24 g carbohydrates
In cooperation with @Foodiesmagazine
Ingredients
Ingredients for 4-6 people
- 800 g parsnips as large as possible
- 50 g butter in pieces
- a few sprigs of thyme
- a few sprigs of rosemary
For the marinade
- 3 tbsp Limburg mustard
- 2 tl tomato puree
- 1 tsp salt
- 50 ml vegetable stock
- 50 ml olive oil
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