- Prep Time
- 15 mins
- Total Time
- 55 mins
- Serves
- 8
Ingredients
- 3 lb
- parsnips
- 1.5 kg
- 1/3 cup
- grated Parmigiano Reggiano cheese
- 75 mL
- 1 tsp
- ground turmeric
- 5 mL
- 1/2 tsp
- each dry mustard powder and garlic powder
- 2 mL
- 1/4 tsp
- ground pepper
- 1 mL
- pinch chili flakes
- 3 tbsp
- butter, melted
- 45 mL
- 2 tbsp
- finely chopped parsley
- 30 mL
Method
- Step 1
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Step 2
- Peel parsnips; cut into 2-in.(5-cm) long, 3/4-in. (2-cm) thick spears.
- Step 3
- Stir together Parmigiano Reggiano, turmeric, mustard, garlic powder, pepper and chili flakes. Toss parsnips with melted butter then toss with Parmigiano mixture until well coated. Arrange in single layer on prepared baking sheet.
- Step 4
- Bake 25 to 35 min. until golden brown, tender and crispy on the edges. Sprinkle with parsley to serve.
Tips
Use any leftovers in breakfast hash or omelettes or reheat and mash with milk and butter.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 180
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 30 g
- Fibre:
- 5 g
- Sugar:
- 8 g
- Cholesterol:
- 15 mg
- Protein:
- 4 g
- Sodium:
- 130 mg
