Roasted parsnip

All vegetables that contain sugar produce an interesting result when baked in the oven. Not only does the taste become sweeter and milder, this preparation method also requires very little effort. Roasting vegetables in the oven is often a starting point for further preparation.

Roasted parsnip

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As needed:



As needed:


olive oil

As needed:



As needed:





salt and pepper

Preparation method

  • Thoroughly rinse and dry the parsnips.
  • Place them on aluminium foil and sprinkle over some olive oil and salt and pepper.
  • Add a few twigs of rosemary and thyme and close the parcel tightly.
  • Bake at 175°C for approximately one hour until tender.

Serving suggestions

  • As a basic ingredient for a mousseline. Press the roasted parsnips through a sieve and mount the purée with olive oil or butter.
  • As a basic ingredient for an espuma. Press the roasted parsnips through a sieve and add chicken stock and/or cream. Add gelatin for a cold espuma or egg white for a warm espuma.

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