Food nutrition
| Quantity | Serving 259 gr | 100gr | RI% |
|---|
| Calories (kcals) | 446 | 172 | 22% |
| Energy (kJ) | 1855 | 716 | 22% |
| Fat (gr) | 28.5 | 11.0 | 40.7% |
| Saturates (gr) | 4.2 | 1.6 | 21.0% |
| Monosaturates (gr) | 9.1 | 3.5 | |
| Polysaturates (gr) | 13.5 | 5.2 | |
| Cholesterol (mg) | 0 | 0.0 | |
| Sodium (mg) | 0.3 | 0.1 | |
| Salt (mg) | 0.7 | 0.2 | 11.66% |
| Carbohydrates (gr) | 44.5 | 17.1 | 17% |
| Sugars (gr) | 25.4 | 9.8 | 28% |
| Starch (gr) | 15.6 | 6.0 | |
| Fibre (gr) | 0 | 0.0 | |
| Protein (gr) | 5.2 | 2.0 | 10% |
| Alcohol (gr) | 0 | 0.0 | |
Intolerances
- Does not contain lactose
- Does not contain gluten
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Roasted Parsnips
Category: Appetizers
40m
2 servings
446kcal / 1855kJ
Description
Start your lunch with sweet root vegetables called parsnips cooked deliciously.
Ingredients
- 500.00 gr Parsnip, raw
- 50.00 ml Corn oil
- 35.00 ml Syrup, maple
- 1.00 teaspoon (tsp) Thyme, dried, ground
- 1.00 pinch Salt
- 1.00 pinch Pepper, black
- 1.00 tablespoon (tbsp) Mustard, smooth
Preparation
- Preheat the oven to 180C.
- Peel the parsnips and quarter them.
- Put the parsnips into a bowl and mix them well with the oil, the syrup, and the mustard.
- Add salt, pepper, thyme and mix again.
- Spread them into a roasting tin. Make sure they do not overlap each other.
- Roast them for 15 minutes and then turn them halfway. Keep roasting them for another 15 minutes until they get a golden brown colour.
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