serves
4
serves
4
people
Ingredients
1kg of parsnips
60ml (1/4 cup) olive oil
2 tbsp sherry vinegar
Salt and freshly ground black pepper
Instructions
Preheat oven to 180C (350F).
Peel and cut parsnips into even-sized pieces, or just cut them in half lengthways of they are not too big.
Place them in a bowl and mix well with oil and vinegar. Season with salt and pepper.
Spread out in a shallow baking dish and cook in preheated oven for 45 minutes, or until golden brown and tender.
Turn parsnips occasionally during cooking to ensure even browning.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
