Name: Crispy parsnips with poppy seeds
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 1⁄4 tsp Honey; 0 tsp Celtic sea salt; 1⁄4 Tbsp Coconut oil; 1⁄4 Tbsp Arrowroot powder; 170 g Parsnip; 1⁄2 Tbsp Yeast flakes; 1⁄4 Tbsp Poppy seed

Marinka Bil

Oven

Dunschiller

Lunch

Side dish

Appetizer

Paleo

Vegetarian

Crispy parsnips with poppy seeds

Preheat the oven to 390°F and line a baking sheet with baking paper.

Peel the parsnips with a peeler, halve them and cut the large pieces in half lengthwise.

Bring the parsnips to the boil in a pan of water and cook for 5 minutes. Drain immediately and allow to steam for a while.

Mix coconut oil and honey through the parsnips and then dust with arrowroot and salt. Stir well.

Divide the parsnips on the baking sheet and roast for 35 minutes.

Turn the parsnips over, sprinkle with yeast flakes and poppy seeds and roast for another 5 minutes.

Crispy parsnips with poppy seeds

Crispy parsnips with poppy seeds

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Macros(per serving)

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